So… most of my mornings start with ‘morning, what would you like for breakfast… lunch… dinner’. My whole day revolves around my meal times and I love to plan my meals – not only does this help me save a little money but it prepares me for my day ahead.
My normal weekend breakfasts generally HAVE to include an egg somewhere. I love eggs… mainly scrambled, with lurpack butter on top of an English Muffin – and for those that know me well they will know that this is my standard Saturday/Sunday morning treat.
When asking this question a couple of weeks ago the response was a SAUSAGE & EGG McMUFFIN. To be honest I was a little horrified this a) meant I would have to get up, get dressed, get in the car and head to a fast food restaurant, b) eat breakfast from a fast food restaurant and c) i’ve never had a sausage and egg mcmuffin and I wasn’t sure it was really what I desired for my breakfast treat.
This is where ‘comprimise’ is required and after a little discussion and working out what was in the cupboard (or what extra was required from the local store), it was agreed that it would be MUCH tastier to try and make our own, and so we embarked on creating our very own, up market, homemade, delicious SAUSAGE & EGG McMUFFINS. They were unbeilveably tasty, the best breakfast I have had in a very long time. WOW. So… here is how to make them yourself.
PREPARATION TIME: 15 minutes
COOKING TIME: 15 minutes
MAKES: 4 McMuffins
INGREDIENTS for the sausage burgers…
- 8 linconshire sausages
- Plain flour
INGREDIENTS for the potato rosti’s….
- 1 large potato
- 1 egg
- 2 heaped tablespoons of plain flour
- black pepper
INGREDIENTS for the poached eggs…
- 1 pan full of boiled water
- 2 tablespoons of vinegar
- 4 eggs
INGREDIENTS for the muffins..
- 4 English Muffins
- Lurpack Butter
- 4 slices of burger cheese
HOW TO MAKE THE AMAZING McMUFFINS
The first thing that you need to do is to make the potato rosti’s as these take the longest to cook. I was told that a Sausage & Egg McMuffin should always be purchased with a hashbrown, but we didn’t have any hashbrowns and I really wanted to make everything, so I decided on potato rosti’s. They did not disappoint.
Peel the potato and discard of the skins. The grate all the potato on the largest grater, place all of this in bowl and then you need to squeeze out the liquid before you can start adding all your other ingredients. So take a handful of the grated potato and over another bowl squeeze this together quite hard using your hands, lots of liquid will come out of the potato. When you cannot get anymore liquid out place this to one side and continue until you have done this to all of the potato and then throw away the liquid. If there is too much liquid in the potato then they will just be a soggy mash potato, not a rosti!
Now you can add the egg, the flour, salt and pepper to the potato and mix all of this together…
Place a frying pan on a low heat and add a little olive oil to the pan. Heat until smoking slightly. Now it is time to get MESSY! So, using your hands take a handful of the rosti mixture and roll into a bowl. Place into the frying pan and then repeat until you have 4 rosti’s in the pan. Using a spatula flatten the rosti’s so you have 4 rounds that will fit into your mcmuffins. They should look a little like this…
The rosti’s will need to be turned over every minute or so that they don’t burn. Once they are golden brown, they can be transferred to an oven tray and place on 200 degrees, for about 15 minutes, so that the potato cooks through. When they are cooked they should look a little like this…
Now we need to make the sausage burgers. This is really easy to do. Take the linconshire sausages, taken them out of their skins and then roll together 2 of the sausages (without skins) into a pattie shape. Use flour on your hands and on the sausage meat to stop them sticking to you and making a big mess! We didn’t do this at first and could NOT get the sausage meet off our hands. Again, heat a little oil in a frying pan and add the sausage burgers to the pan and cook until golden…
There are now only a few things left to do, one of the most important though is to poach the eggs. So take a large pan, add boiled water and then keep on a low heat. To this add 2 tablespoons of vinegar and then leave to boil/bubble – but only a little. Break an egg into a cup and then holding this in one hand, create a ‘vortex’ in the water with a spoon and into the middle of this gently place the egg. The cup will allow you to get the egg close to the water and drop it in all at once without it going in in little bits! The swirling water will bring all the egg together and create the perfect poached egg.
Take this out of the water using a slotted spoon and then place to one side – on a plate and then cook the other poached egg. A few minutes before serving place all the eggs in the water to heat through.
Last, but certainly not least, you need to prepare the muffins, so take slice them in half, toast them lightly, spead a layer of Lurpack butter onto them and then place the cheese on, so that this melts…
Now you can build your SAUSAGE & EGG McMUFFIN and then it is time to eat! Here we go… rosti on top of the cheese, followed by the burger, followed by the poached egg and then top with the muffin lid! NOW IT IS TIME TO EAT the McMuffin.. ENJOY!! (I tell you it is well worth the preparation time and the cooking time and it is a total treat!)