Recipes, Pork Recipes, Sausage Recipes

Sausage & egg breakfast muffin

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A really simple breakfast sandwich, with a Yorkshire Breakfast sausage patty at its heart.

It is fair to say that the inspiration for this little number came straight from the World’s most famous fast-food outlet. Those golden arches providing an unlikely source of inspiration. To be fair to them, they do serve up a good breakfast menu. The difference here is that you’re using a premium sausage meat and your egg isn’t perfectly cylindrical, and nor does it have the texture of rubber. It’s basically the perfect hangover cure – wash it all down with some black coffee and things will soon be looking up.

Sausage and egg muffin on off-white plate, viewed side-on. White and blue tea towel behind, ketchup and coffee mug in background.

Serves 4

Ingredients

Method

  1. Separate the sausage meat into 4 and roll into balls. Then form each of the balls into a patty and press to about 1 ½ cm thick.
  2. Cut open the English muffins, lightly toast and then butter the inside.
  3. Set a large frying pan or cast-iron skillet over a high heat and then place the patties in the pan. You can do this in two batches if needed. Turn the heat down to medium and cook for 3 minutes on one side, then flip and cook for 3 minutes on the other side. Regulate the heat to make sure that the patties don’t burn, but rather form a nice brown crust.
  4. Once the patties are cooked, remove from the pan and set aside.
  5. Drain a little of the fat from the pan and then return it to a medium heat. Then fry the eggs in the pan.
  6. Build your muffin as you desire. Mine went like this: base, HP sauce, sausage patty, fried egg, more HP sauce, lid.

Shop the ingredients

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.