As featured on Cook-In with Mark Moriarty on RTÉ One, proudly sponsored by the National Dairy Council.
Yields 4 Servings
occasions
Breakfast, Brunchdairy ingredients
Butter, Milk, CheeseSausage and egg muffin
INGREDIENTS
For the muffin
For the patty
DIRECTIONS
For the muffin
1
Warm the milk to above hand temperature and add the dried yeast, then allow it to sit for one minute.
2
Mix the flour, sugar, salt and melted butter, then add the milk and yeast. Knead for five minutes, until a soft, sticky dough is achieved. Transfer to a greased bowl and leave in a warm place to double in size. This should take about 45 minutes.
3
Once doubled in size, turn out onto a floured bench and roll approximately. 1.5 inches thick. Use a cutter to cut into circles and place them onto a tray dusted in flour or polenta. Cover with a cloth and allow to double in size again (another 45 minutes approximately.
4
Heat a non-stick pan over a low heat, and cook the muffins for 4 minutes on each side, with a lid on. Remove and reserve.
5
To make the patty, mix the pork mince, sausage meat (squeezed from its casing), salt and dried rosemary. Shape into thin pattys approximately two centimetres thick. Cook in a hot pan till crisp on both sides.
6
Cook the eggs in a ring cutter to retain their shape, if you have one, and once the egg white is set, flip and cook for 1 more minute on the other side.
7
Slice the muffins in two and toast them, then assemble with the pattys, cheese and egg. Serve immediately.
