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Make Caroline Craig and Sophie Missing's sausage and egg muffin

Hungover? We've got the cure right here – and it involves cheese, bread, eggs and meat. Mmmmmhmmm. You can thank us later

Sausage and egg muffin recipe

Makes 4

Preparation time 5 mins

Cooking time 10 mins

Oozing cheese on toasted English muffin, sandwiched in with a gooey golden egg yolk and a spiced sausage patty, all somehow in a perfectly circular shape: it's no secret which fast-food breakfast sandwich this recipe pays homage to, but that doesn't make any less incredible – whether you're hungover or not. 

In order to do it properly, you'll need a round, compact egg to snuggle into your muffin. To achieve this (#EggGoals), you can use a muffin or crumpet ring, a biscuit cutter, or even a cleaned-out tuna tin with the top and the bottom removed. Don't say we're never useful, eh?


  • 4 good-quality sausages (around 100g each)
  • 1 tsp crushed fennel seeds (optional)
  • 1 tbsp neutral oil, plus a little extra for the eggs
  • 4 English muffins
  • Butter, for spreading
  • 4 slices of Monterey Jack or other cheese
  • 4 eggs
  • Salt and black pepper
  • Condiments of your choice, to serve


  1. Slit the sausages open and squeeze the meat into a bowl. Season with a little salt and pepper and the fennel seeds (if using) and mix together. Form into four equal-sized patties – slightly larger in diameter than your muffins (they will shrink a bit when cooked).
  2. Add the oil to a large frying pan over a medium heat. When hot, add the patties and fry until cooked through and nicely browned (around 2 minutes on each side).
  3. Split the muffins – traditionally you're meant to pull them apart but we admit to often using a knife – and toast lightly. Butter and leave to sit on a greaseproof lined baking tray. Place a slice of cheese and a sausage patty on half the muffins. Preheat the oven to 200°C/gas 6.
  4. Lightly grease your poachettes or biscuit cutters, then add a little oil to a large nonstick frying pan over a medium heat.
  5. Place the poachettes/rings in the pan. Crack the eggs into them and cook for around 2½ minutes. Remove the ring, flip the eggs with a spatula and cook for 30 more seconds. Place an egg on each sausage patty, topping with a plain muffin half. Warm through in the oven for a couple of minutes or until the cheese has melted. Eat immediately with your sauce(s) of choice.