Sausage and Egg Muffin

Eastern sausage and egg muffins

  • serves 4
  • Easy

This weekend why not treat your friends to Sabrina Ghayour's indulgent sausage and egg muffin. Forget the Golden Arches, this is a healthier and more delicious option that can be made in the comfort of your own kitchen. This recipe serves four and takes a little bit of time but, with those delicious spices, it's well worth the wait

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Ingredients

  • skinned pork sausages 400g
  • dried oregano 2 tbsp
  • lemon 1, zested
  • pul biber or dried red chilli flakes (see cook's note) 1 tsp
  • ground fenugreek 1 tsp
  • garlic granules 2 tsp
  • oil for frying
  • eggs 4
  • english muffins 4, halved and toasted

Method

  • Step 1

    Mix together the sausage meat, oregano, lemon zest, pul biber, fenugreek and garlic granules and season generously with salt and pepper. Divide into 4 and shape into 1cm-thick patties.

  • Step 2

    Heat a large frying pan over a medium heat with a splash of oil and fry the patties for 8-10 minutes on each side until golden and cooked through. Remove from the pan and keep warm in a low oven. Increase the heat, add another splash of oil, crack in the eggs and fry to your liking.

  • Step 3

    Lay a patty onto one half of a toasted muffin, top with a fried egg, and finish with your favourite sauce and the other muffin half.

Additional Information

Pul biber (also known as aleppo pepper) are Turkish red pepper flakes. They tend to be moderate in heat so you should use much less if you’re substituting red chilli flakes.

Nutritional Information

  • Kcals 581
  • Fat 36.6g
  • Saturates 11.5g
  • Carbs 32.9g
  • Sugars 3.7g
  • Fibre 6.5g
  • Protein 26.7g
  • Salt 2.01g
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