Sausage, Egg and Cheese Breakfast Sandwich Recipe
This DIY version of a certain famous breakfast sandwich is the perfect way to start the weekend. Homemade, lightly herbed pork patties with plenty of cheese, crispy bacon and, the grand finale, a perfectly poached Freshlay Farms Golden Yolkers® egg.
Ingredients
- 250g of pork mince
- 1 handful of sage leaves, finely chopped
- 1 tbsp of thyme leaves
- 8 rashers of streaky bacon
- 4 Freshlay Farms Golden Yolker® eggs
- 25g of unsalted butter, melted
- 1 tbsp of finely chopped chives
- 4 soft bread rolls, halved and toasted
- 4 slices of cheese
- hot sauce, optional
- vegetable oil, for cooking
Method · 45 min
- Make the sausage patties by combining the pork mince with the sage and thyme, some salt and pepper and mixing well. Shape into 4 patties. Cook in a frying pan in a dash of oil for around 5 mins each side or until cooked through
- Cook the bacon in a dash of oil in a frying pan until crisp
- Poach the eggs for 4 minutes in simmering water, or until just cooked
- Mix together the melted butter and chives, then brush it over each of the toasted buns
- Build the sandwiches, layering cheese, then egg, then sausage, then bacon. Garnish with hot sauce if you like. These taste best if you let them rest for a few minutes – ideally wrapped in foil – before eating, to allow the cheese to properly melt and every element to get to know each other
