Chilli Crunch Breakfast Sandos
Cherie Metcalfe
Soft homemade English muffins loaded with juicy sausage patties, melty cheese and buttery folded chilli crisp eggs. An elite breakfast situation.
This one’s a bit of a project, but obviously you don’t have to make the English muffins if you can’t be bothered. The chilli crisp eggs are bloody good tucked into a fresh toasted bagel too. Basically, take the good bits and make it your own.
Ingredients
Homemade English Muffins
- ¾ cup warm milk
- 2 teaspoons instant yeast
- 1 tablespoon caster sugar
- 2½ cups plain flour
- 1 teaspoon Man Grind Flakes
- 1 egg
- 40 g butter, softened
- 2 tablespoons fine polenta or semolina, for dusting
- Neutral oil, for cooking
Sausage Patties
- 500g good-quality pork sausages
- 1 teaspoon Man Grind Flakes
- 1 tablespoon neutral oil
Folded Chilli Crisp Eggs
- 6 eggs
- 2 tablespoons cream or milk
- 1 teaspoon Man Grind Flakes
- 2 tablespoons Crispy Business
- 20g butter
To assemble
- 6 slices tasty cheese or American-style cheese
- ¼ cup mayonnaise
- 1 tablespoon Crispy Business
- 6 homemade English muffins
- 2 tablespoons butter, softened
Directions
- To make the English muffins, combine the warm milk, yeast and sugar in a large bowl. Leave for 5 minutes, until slightly foamy.
- Add the flour, Man Grind, egg and softened butter. Mix until a shaggy dough forms, then knead for 8–10 minutes, until smooth and stretchy. The dough should be soft and slightly tacky.
- Place the dough in a lightly oiled bowl, cover and leave somewhere warm for 1 hour, or until doubled in size.
Sprinkle a tray generously with polenta or semolina. Tip out the dough and divide into 6 even pieces. Shape each piece into a smooth ball, then gently flatten into a thick disc.
- Place the muffins on the prepared tray, sprinkle the tops with a little more polenta and cover loosely. Leave to rise for another 30–40 minutes, until puffy.
- Heat a large frying pan over low-medium heat and lightly grease with neutral oil. Cook the muffins for 6–8 minutes on each side, until deeply golden and cooked through. Keep the heat low so the outsides don’t burn before the centres are cooked. Set aside to cool slightly.
Remove the sausage meat from the casings and mix with the Man Grind. Divide into 6 portions and shape into thin patties slightly wider than the English muffins, as they’ll shrink during cooking.
- Heat the neutral oil in a frying pan over medium-high heat. Cook the sausage patties for 3–4 minutes on each side, until browned and cooked through.
Place a slice of cheese over each sausage patty during the final minute of cooking. Add a small splash of water to the pan and cover briefly, until the cheese is outrageously melty.
Mix the mayonnaise and 1 tablespoon of chilli crisp together in a small bowl.
Whisk the eggs, cream and Man Grind together until smooth.
Heat a small non-stick frying pan over medium-low heat. Add a little butter and chilli crisp, then pour in one-sixth of the egg mixture. Gently stir for a few seconds, then spread into a thin, even layer.
Once the egg is softly set but still slightly glossy, fold the sides into the centre, then fold the top and bottom over to create a neat square roughly the size of an English muffin. Repeat with the remaining egg mixture, butter and chilli crisp.
Split the English muffins with a fork rather than slicing them to give you all those craggy little edges. Butter the cut sides and toast in a frying pan until golden.
Spread both sides of each muffin with the chilli crisp mayo. Add a cheesy sausage patty, top with a folded chilli crisp egg and spoon over a little extra chilli crisp.
Close the sandos and serve immediately.
