Sausage and egg muffins

Treat yourself this weekend to a fake-away brekkie with this sausage and egg muffin.

FEEDS: 2 TIME: 35mins

Ingredients

• 2 Cumberland sausages - or any you prefer.
• 2 tsp olive oil
• 2 Co-op British eggs
• 2 tomatoes, sliced
• 2 rolls
• Freshly ground black pepper and ketchup, to serve

Method

1. Take the sausages, squeeze 1 out of its skin and press the meat into a biscuit cutter
2. Heat a frying pan with olive oil
3. Fry the meat for 4 - 5 mins on each side until cooked through
4. Remove from the cutter and keep warm
5. Repeat with the other sausage
6. Crack 1 of 2 eggs into the cutter and fry for a few mins until the white is cooked
7. Keep warm and repeat with the other egg
8. Add the tomatoes, sliced, to the pan and fry for 1 - 2 mins on each side
9. Meanwhile, halve and toast the muffins
10. Sit the tomato slices on the bottom half of each muffin
11. Top with the sausage, and the egg, and season with freshly ground black pepper
12. Squirt over tomato ketchup and sit the other muffin half on top.