Sausage and egg muffins recipe
English muffins are a good starting point for anyone who's keen to give home baking a try, as although they may take a while to make, they’re simple and taste amazing; perfect for a special occasion breakfast. If you're short of time but keen to tuck into this, just use shop-bought muffins instead.
See method- Serves 4
- 3 hrs and 15 mins to prepare and 45 mins to cook plus 15 mins to cool
- 618 calories / serving
Ingredients
- 6 pork sausages
- 4 eggs
- 4 cheese slices
- small knob butter (optional)
- ketchup or brown sauce, to serve
For the muffins
- 250g (9oz) strong white bread flour
- 225ml (7 1/2fl oz) lukewarm milk
- 2 tsp sugar
- 25g butter or lard, melted
- 1/2 tsp salt
- 7g sachet fast action dried yeast
- polenta, for dusting
- fresh black pepper
Each serving contains
- Energy
- 2590kJ 618.0kcal
- Fat
- 33g
- Saturates
- 14g
- Salt
- 2.3g
- Sugars
- 4g
of the Reference intake
Carbohydrate 55.8gProtein 28.1gFibre 3.2g
Method
- In a food processor with a dough hook or mixing bowl using a wooden spoon combine all the muffin ingredients (apart from the polenta and milk.) Add the milk gradually, with the machine running, you want a firm dough that’s not too sticky, but with no dry patches. You might not need all the milk. Knead by hand for 10 mins or by machine for 5-8 until the dough looks smooth, shiny and springs back when pressed.
- Place into an oiled bowl, cover with oiled cling film and leave to rise in a warm place until doubled in size (about 1 hour 30). Remove and roll out on a lightly oiled surface until about 3cm thick. Cut out 4 muffins using a 7cm circle cutter and place on a tray lined with polenta. Dust the tops with polenta.
- Cover again with oiled cling film and leave to prove until doubled in size. About another hour or so. Heat oven to gas 5, 190C, 170C fan. Heat a large non-stick frying pan on a medium high heat. Brown the muffins for a min or so on each side then put back on the tray, Bake for 12-14 mins, with a roasting tray of water on the bottom to create steam. Cool on a wire rack.
- Squeeze the meat out of all of the sausage skins, mash together then divide into 4 even balls and shape into patties slightly larger than the muffins (they will shrink a little once cooked) transfer to a baking tray and cook in the oven for 12-15 minutes, turning half way, until cooked through.
- Grease 4 small round ramekins, crack an egginto each one. Season with a little salt and pepper and cover with cling film, pierce twice, then microwave on high for 30 seconds, then check and keep cooking for 5 seconds more at a time until the eggs are cooked how you like them. Rotating the ramekins half way through, you can do 2 at a time.
- Lightly toast muffins on each side under the grill and butter if you like. Put the cheese slices on the base and grill for a few more seconds until starting to melt. Top with an egg and sausage patty and serve with ketchup or brown sauce.
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If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.
