Sausage and Egg McMuffin-style breakfast sandwich

Ingredients

• 2 English muffins, split
• 2 British pork sausage burgers (~50 g each) — or 200 g sausage meat shaped into 2 thin discs
• 2 large free-range eggs
• 2 slices American cheese
• Butter, for toasting
• Salt and pepper

Method

1. Sausage burgers. If using sausage meat, divide into 2 equal portions and shape into thin burgers slightly wider than the muffins. If using pre-made burgers, season both sides.
2. Cook sausage. Heat a non-stick pan over medium-high. Cook burgers 2–3 minutes per side until well browned and cooked through. Set aside, cover to keep warm.
3. Toast muffins. Butter the cut sides and toast in a frying pan until golden.
4. Egg rings. Lightly oil two 9 cm metal rings (or a tuna can with both ends removed). Set them in a non-stick pan over medium heat.
5. Crack eggs. Crack one egg into each ring. Season with salt and pepper.
6. Cook. Cover the pan. Cook for 2 minutes — whites should be set, yolks still runny.
7. Melt cheese. Remove the rings, lay a slice of cheese on each egg. Cover for 30 seconds to melt.
8. Assemble. Bottom muffin → sausage burger → egg with cheese → top muffin.

Tips

• The egg ring is the secret to the circular shape. If you don’t have one, a tuna can with both ends removed works.
• Cover the pan while cooking the eggs — the steam sets the top of the whites without flipping.
• Want a fully-set yolk? Pierce the yolk and let it cook for an extra minute.
• For thinner patties, sandwich the sausage meat between two sheets of cling film and roll flat with a rolling pin — gives that authentic McDonald’s flat-disc shape.