Sausage and Egg Muffin
By OcadoLife
Published on 14 August 2024
“I’ve given a fast-food favourite a tasty spin in this Sausage and Egg Muffin,” says food stylist, writer and recipe developer Saskia Sidey. “The juicy patty with soft eggs, salad and pickled onions is ideal for a laid-back weekend breakfast.”Time and servings
20 minsTotal time
4Servings
10 minsPrep time
10 minsCooking time
Ingredients
- 0.5 red onion, finely sliced
- 0.5 lemon, juiced
- 400g sausage meat
- 1 tbsp extra-virgin olive oil, plus a drizzle
- 4 large eggs
- 50g parmesan, grated
- 4 english muffins, toasted
- 50g rocket
- 2 vine tomatoes, thickly sliced
Method
Step 1
Put the onion and lemon juice in a bowl with a big pinch of salt, scrunch with your hands to get the pickling underway, then set aside.Step 2
Divide the sausage meat into 4 and shape into large patties.Step 3
Heat a drizzle of oil in a large non-stick frying pan over a medium-high heat. Fry the patties for 2-3 mins on each side, pressing down a little, until cooked through.Step 4
Meanwhile, beat the eggs with the parmesan and some black pepper.Step 5
Heat the 1 tbsp oil in a non-stick frying pan. Tip in the egg and scramble it over a low heat, moving it gently with a spatula to create soft, shiny ribboned eggs.Step 6
To assemble the muffins, pop a sausage patty on the bottom halves, layer up the scrambled eggs, rocket, tomatoes and pickled onions, then top with the lids; serve immediately.