Oozing cheese on toasted English muffin, sandwiched in with a gooey golden egg yolk and a spiced sausage patty, all somehow in a perfectly circular shape: it's no secret which fast-food breakfast sandwich this recipe pays homage to, but that doesn't make any less incredible – whether you're hungover or not.
In order to do it properly, you'll need a round, compact egg to snuggle into your muffin. To achieve this (#EggGoals), you can use a muffin or crumpet ring, a biscuit cutter, or even a cleaned-out tuna tin with the top and the bottom removed. Don't say we're never useful, eh?
- 4 good-quality sausages (around 100g each)
- 1 tsp crushed fennel seeds (optional)
- 1 tbsp neutral oil, plus a little extra for the eggs
- 4 English muffins
- Butter, for spreading
- 4 slices of Monterey Jack or other cheese
- 4 eggs
- Salt and black pepper
- Condiments of your choice, to serve
- Slit the sausages open and squeeze the meat into a bowl. Season with a little salt and pepper and the fennel seeds (if using) and mix together. Form into four equal-sized patties – slightly larger in diameter than your muffins (they will shrink a bit when cooked).
- Add the oil to a large frying pan over a medium heat. When hot, add the patties and fry until cooked through and nicely browned (around 2 minutes on each side).
- Split the muffins – traditionally you're meant to pull them apart but we admit to often using a knife – and toast lightly. Butter and leave to sit on a greaseproof lined baking tray. Place a slice of cheese and a sausage patty on half the muffins. Preheat the oven to 200°C/gas 6.
- Lightly grease your poachettes or biscuit cutters, then add a little oil to a large nonstick frying pan over a medium heat.
- Place the poachettes/rings in the pan. Crack the eggs into them and cook for around 2½ minutes. Remove the ring, flip the eggs with a spatula and cook for 30 more seconds. Place an egg on each sausage patty, topping with a plain muffin half. Warm through in the oven for a couple of minutes or until the cheese has melted. Eat immediately with your sauce(s) of choice.
The Little Book of Brunch by Caroline Craig and Sophie Missing is published by Square Peg in hardback at £16