Sausage and egg muffins

Breakfast for dinner: toasted muffins stacked with a sausage patty, a fried egg and melting cheese, with crispy hash browns and beans on the side.

Ingredients

• 8 Pork sausages, skins slipped off
• 15 ml Vegetable oil
• 4 Eggs
• 4 English muffins, split
• 20 g Butter, for the muffins
• 60 g Cheddar, thinly sliced
• 8 Hash browns
• 415 g Baked beans
• 40 g Ketchup

Method

1. Heat the oven to 220°C (200°C fan) and bake the hash browns on a tray for 20 minutes, turning halfway.
2. Squash the sausage meat into 4 flat patties, a little wider than the muffins, as they shrink as they cook.
3. Fry the patties in half the oil over a medium heat for 4 to 5 minutes each side until browned and cooked through.
4. Warm the beans in a small pan over a low heat.
5. Fry the eggs in the rest of the oil until the whites are set, about 3 minutes. Pop a ring or cutter round each if you want them muffin-shaped.
6. Toast the muffins and butter them lightly.
7. Put a patty on each muffin base, lay a slice of cheese on top so it melts, then the egg and the lid. Serve with the hash browns, beans and ketchup.