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!

Serves: 4

INGREDIENTS

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

4 eggs

4 muffins

butter, to spread

To serve:

Hash browns

brown and red sauce

METHOD

• 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.