วันพุธที่ 14 มีนาคม พ.ศ. 2555

SAUSAGE & EGG MUFFINS

These are less greasy, and must be better for you than the obvious
alternative, providing you make them with good-quality sausages
(minimum 70% meat) and poached eggs instead of fried. I’m sure
the original McMuffins had sliced tomato in them anyway, so put
some in, with or instead of the cheese.
Cook the eggs in a proper poacher if you have one, to get that
perfectly round shape, and make this a real weekend breakfast with
the addition of home-made hash browns (see Chapter 3, under
‘Potatoes’).
6 muffins
6 eggs
6 sausages
1 tomato
3 slices of Emmental
Method
1. Carefully squeeze the sausages out of their skins and make each
one into a flattened out round patty with your hands. (Use a
very little flour if it helps, or just wet your hands with cold
water.)
2. Bake the sausage patties in the oven on Gas Mark 6 (200ºC)
for about 20 minutes or until you can see they’re obviously
cooked through.
3. Meanwhile, cut the muffins in half and lightly toast the inside.
Thinly slice the tomato and cheese.
4. When the sausages are almost done, poach the eggs in a large
shallow pan of boiling water for about 5 minutes, until the
yolks are firm.
5. Serve with tomato ketchup.

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