Pesto feta fried egg breakfast muffin recipe
Created by Denai Moore
This pesto crispy feta egg sausage muffin is what Sunday brunch dreams are made of! Finished with our cheat code, hot honey, this café-style brekkie is the ultimate weekend treat!
See method- Serves 2
- Takes 45 mins
- 967 calories / serving
Ingredients
- 4 frozen hash browns
- 4 Tesco Finest Cumberland sausages
- 2 white English muffins, halved
- 80g feta
- 2 Tesco Finest golden yolk eggs
- 2 heaped tbsp Tesco Finest basil pesto
- 2 handfuls rocket
- drizzle hot honey, to serve
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Shop ingredientsEach serving contains
- Energy
- 4035kJ 967.0kcal
- Fat
- 56g
- Saturates
- 20g
- Salt
- 2.9g
- Sugars
- 18g
of the Reference intake
Carbohydrate 70.2gProtein 42.4gFibre 6.3g
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Method
- Cook the hash browns to pack instructions.
- Remove the casing from the sausages, then spread/mash one sausage onto each muffin half. Fry the muffins sausage side down in a frying pan over a medium heat for 5-6 minutes, until juicy and golden.
- In a small frying pan, sprinkle half of the feta into a small ring directly into the pan. Once it’s melted, crack one egg inside the ring. Dollop a generous tablespoon of pesto over the egg whites. Fry until the feta is crispy and the egg whites are cooked.
- Add a handful of rocket to the smashed muffin base, top with two hash browns, the crispy feta pesto egg and a generous drizzle of hot honey. Top with a lid and repeat with the remaining ingredients.
- See more recipes from the Tesco Kitchen
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
- As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
