Double Down Breakfast Muffins
Recipe

Title

Double Down Breakfast Muffins

Created date

January 15, 2017

Recipe details - RV

 

Here we go. Two is better than one, etc, blah blah, we get it. These guys may look familiar, but those flavor combos are not. They are also not yet on sale in any fast food chain. Fortunately for you, you can make them chez toi. These are seriously delicious. Excerpted from Twisted: The Cookbook by Team Twisted, published by Ryland Peters & Small, $23.95. Copyright © 2016. Photography by Stephen Conroy. Used with permission by the publisher.

Meal Type: 
Breakfast/Brunch
Main ingredient: 
Sausage
Restrictions: 
none
Prep time: 
Total time: 
Servings: 
4

Ingredients

10 1/2 ounces (300 grams) baby plum tomatoes

salt

1 teaspoon sugar

3/4 cup (200 millilitres) light olive oil or vegetable oil, plus extra for cooking

2 egg yolks

1 tablespoon red wine vinegar

14 ounces (400 grams) sausage meat

4 English muffins

butter, for spreading

4 eggs

8 Cheddar cheese slices

Directions

Preheat the oven to 200ºC/400ºF/Gas 6.

Pop your tomatoes in a roasting tray with a good pinch of salt, the sugar, and a lug of oil.

Roast in the preheated oven for 30 minutes, or until starting to blister. Bring out and leave to cool.

Pop three-quarters of the tomatoes in the bowl of a food processor along with the egg yolks, a pinch of salt, and the vinegar. Save the other roasted tomatoes for your sandwiches.

Tilt your processor to the side and start the motor. Trickle your oil in through the funnel, very slowly at first, then a little more confidently.

It should catch the blade, begin to emulsify, and become mayonnaise. Once you have added all the oil, turn off the motor and taste for seasoning.

If it’s a little too thick, add a few more drops of vinegar or a little water to loosen. Set aside.

Grab a golf ball-sized piece of sausage meat. Place between two sheets of wax/greaseproof paper and flatten with your hand. The patty should be about 1/4 inch/5 mm thick.

Repeat until you have eight of these in total. Remove the top layer of paper. Slap the sheet of the patties (meat side down) into a hot, oiled pan and remove the second layer of paper.

Cook for 1 minute, then flip. You’re looking for a bit of color on both sides and for the meat to be cooked through. Repeat until all of your patties are cooked.

Carefully slice each of your muffins into three disks of even thickness and pop under a hot broiler/grill to toast slightly. Butter the slices.

Fry the eggs, then layer your breakfast muffins.

Bottom piece of muffin, cheese, sausage patty, middle piece of muffin, cheese, patty, tomato mayonnaise, fried egg, a few roasted tomatoes, top piece of muffin.

Serve with extra mayo on the table. Legit.

Tags

Breakfast
Brunch
lunch
sausages
eggs
Recipe

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