English Muffins With Sausage, Egg and Cheese

Divide 225g of pork sausage meat into two equal portions, then gently shape each into a patty slightly wider than an English muffin.

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

Cook the patties for 4-5 minutes on each side until lightly browned and cooked through (internal temperature around 70°C).

Transfer the patties to a plate lined with kitchen roll to drain any excess fat.

Crack 2 large eggs into a small bowl, season with a pinch of salt and black pepper, then whisk until smooth.

Use kitchen roll to wipe any remaining fat from the pan, or use another clean small non-stick frying pan. Add 1 teaspoon of butter and melt over a low heat.

Pour in the eggs. As they begin to set, gently push the edges towards the centre with a spatula, tilting the pan to let any uncooked egg run underneath. Once mostly set, fold the egg into a shape that fits the muffins, then cook for another minute or so until just set.

Split the English muffins in half and toast them until golden and crisp.

To assemble, place the bottom half of each muffin on a plate, top with a sausage patty, the folded egg and a slice of Cheddar cheese, then cover with the top half of the muffin.

Serve straight away, or once cool, wrap each in baking paper and foil. Store in the fridge for up to 3 days or freeze for up to 1 month; reheat thoroughly before serving.