John's sausage and egg muffins
With McDonald’s still closed during the lockdown, 3.5 million customers a day are missing out on their favourite fast food fix. But luckily, John Torode joins us today to show us his take on a McDonald’s classic - the sausage and egg McMuffin!
½ tsp dried sage
½ tsp dried thyme
½ tsp onion salt
2 tsp water
salt and white pepper
200g pork sausage meat
50ml vegetable oil, plus extra for greasing
8 slices of processed cheese
butter, to spread
brown and red sauce
Mix the seasonings with the water and sausage meat, then divide into four and form each one into a patty
Heat a frying pan over a high heat and add the oil. Place the patties into the pan and cook for two minutes, then turn and repeat.
Cook again for a further minute with a slice of cheese on top of each of the patties then take them out and put on a plate
Oil the egg rings well and drop into the hot pan - add a little more oil if needed
Drop an egg into each ring, break the yolk and give it a swirl. Once the egg starts to set, pour 100ml water into the pan and place a lid on it
In the meantime, toast the muffins and butter them well
Place a slice of cheese on the bottom half of each muffin, and sit a patty on top
Remove the lid from the pan and let all the water evaporate.
Remove the ring from around the eggs, lift onto the patties and top with the muffin lid.