Sausage and Egg Muffin


Sausage and Egg Muffin

Makes 12 muffins 



 500g strong flour 

7g yeast 

10g salt 

300ml water 

2 tbsp of ground polenta or semolina 


To make 4 sausage burgers 

 8 sausages 

4 large free-range eggs 




Pour the flour into a large mixing bowl and add the yeast and salt. 

Pour in the water and mix together until you form a ball of dough on your hand.

Transfer the dough to a clean work surface and knead for 10 minutes until smooth and stretchy. 

Return the dough to the mixing bowl, cover and leave to prove for 1 hour or until it doubles in size. 

When the dough is proved scoop out and knock all the air out. 

Divide into 12 equal portions and roll into balls. 

Sprinkle the polenta over a non-stick baking tray and place the dough ball evenly spaced out. 

Leave the dough to prove for 20-30 minutes to double in size.

Heat a non-stick frying pan on a medium heat. 

Cook the muffin on both sides for 3-4 minutes or until golden, then transfer to the baking tray and bake in the oven for 10 minutes. 

To make the sausages cut them out of the skins and using wet hands shape two sausages together into a burger shape, repeat the process to shape all of the sausage patties. 

Cook the sausage in a hot non-stick frying pan for 5 minutes on each side or you can cook them in the oven at 180c for 20 minutes. 

Lift the sausages out of the frying pan and place to one side wrapping them in foil to keep warm. 

Finally fry your eggs in a non-stick frying pan with a little amount of oil. 

Cut your muffins open and place the sausage in and top with your fried egg. 


Products Used:

MasterClass Edgekeeper Self-Sharpening 11.5cm (4.5") Utility Knife

MasterClass Smart Space Mixing Bowl Set with Colander and Measuring Jug

Taylor Pro Touchless TARE Digital Dual 14.4Kg Kitchen Scale

MasterClass Smart Ceramic 40 x 27 cm Heavy-Duty Stackable Big Baking Tray

MasterClass Cast Aluminium 26cm Fry Pan

Colourworks Classics Green Long Handled Silicone Slotted Food Turner