'Wimbledon Royals' Sausage and Egg English Muffin with Cheese
Starting Wimbledon tennis fortnight with a hearty breakfast made using 'Wimbledon Royals' sausages from our local butcher here in Wimbledon, fried egg, cheese and English muffins. Serves 1 but increase ingredients as necessary.
Ingredients
- 125g sausagemeat. Use your favourite. I used ‘Wimbledon Royals’ from our local butcher
- 25g - 35g slice of cheese. I like cheddar, Gruyère or Emmental
- 1 x large or medium egg
- 1 x English muffin
- butter to spread onto muffin and cook egg
- salt and freshly ground black pepper
To serve:
- condiments such as HP sauce, ketchup, mayonnaise
Instructions
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Collect together your equipment (see Recipe Notes below) and ingredients.
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Make your sausage patties: remove the skin from the sausages, if necessary, and shape into pattie shapes. I use a pastry cutter the same size as the muffins. Simply press the sausagemeat evenly into the cutter.
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Cook: barbecue, grill or fry the patties until cooked.
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Add cheese: when you turn the patties over, top the cooked side with your cheese of choice. It will soften and melt a little whilst the sausage continues to cook.
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Cook the egg: just before you are ready to serve the muffin, heat a little oil or butter in a frying and fry the egg(s) until cooked to your liking.
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Toast the muffin: at the same time, lightly toast the muffin and spread with a little butter.
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Assemble:
- toasted and buttered muffin base
- sausage pattie and cheese
- fried egg
- season egg with a sprinkling of salt and freshly ground black pepper
- toasted and buttered muffin top
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Serve: serve hot with your condiments of choice, such as HP sauce, ketchup and/or mayonnaise
Recipe Notes
Equipment:
- kitchen scales
- pastry cutter
- frying pan
- barbecue, if desired
- toaster