FoodCoop Recipes
Sausage and Egg Muffin
Just as tasty as the takeaway version!
Cook
35 minutes
Serves
2
Ingredients
2 Co-op Cumberland sausages
2 tsp Co-op olive oil
2 Co-op British eggs
2 tomatoes, sliced
2 rolls
Freshly ground black pepper and ketchup, to serve
Method
Take the sausages, squeeze 1 out of its skin and press the meat into a biscuit cutter
Heat a frying pan with olive oil
Fry the meat for 4 - 5 mins on each side until cooked through
Remove from the cutter and keep warm
Repeat with the other sausage
Crack 1 of 2 eggs into the cutter and fry for a few mins until the white is cooked
Keep warm and repeat with the other egg
Add the tomatoes, sliced, to the pan and fry for 1 - 2 mins on each side
Meanwhile, halve and toast the muffins
Sit the tomato slices on the bottom half of each muffin
Top with the sausage, and the egg, and season with freshly ground black pepper
Squirt over tomato ketchup and sit the other muffin half on top
