I love chocolate, I love coffee – I love brownies and I love tiramisu. What could possibly go wrong combining the two? It makes for the most delicious, decadent and moreish dessert. Think dense, fudgy brownies with a light, coffee flavoured mascarpone cream. They balance perfectly for a dessert you will not be able to stop eating. I saw a similar recipe for this on TikTok but couldn’t find it online, so decided to cobble together my own version. I used my favourite brownie recipe (which is the Bon Appetit tripl chocolate brownies – incredibly dense and chocolatey, with chocolate chunks throughout) but feel free to use your favourite recipe. You just want to bake it in an 8x8inch pan, with baking parchment lining all sides (this makes it much easier to remove from the pan once you’ve added the coffee cream). I then whipped up a classic tiramisu cream but I added coffee, to make up for the lack of coffee soaked lady fingers. And of course, you have to shower the whole thing in cocoa powder. You HAVE to try it!
Tiramisu Brownies
Makes 9 large brownies | 1 hour prep + 30 mins cooking + chill 12hrs or overnight
1tbsp instant espresso powder (more if you want a strong coffee flavour)
80-100g icing sugar (to taste)
1tsp vanilla paste
Pinch of salt
Cocoa powder to dust
Method
Make your choice of brownie recipe in an 8×8 pan lined with baking parchment all the way up each side. Leave brownie to cool completely in the pan. Before adding your cream layer, I recommend removing the brownie from the pan and putting it back in. This will make getting it out later much easier.
Combine the double cream and coffee. Set aside for a few minutes to allow the coffee to dissolve.
Combine the egg yolks and caster sugar in a large bowl. Beat until no longer grainy – you may wish to add a few tablespoons of your coffee cream to help with this.
Add in the mascarpone and beat until smooth.
Add the double cream, icing sugar vanilla and salt, beat until combined. At this point taste for sweetness and coffee-ness – add more as needed. Beat until thickened – it won’t reach stiff peaks but get it as close as you can.
Spread your cream over your brownie and cover with cocoa powder. Chill for 12 hours or, ideally, overnight.
Remove from the tin using the baking parchement sides and cut into 9. Serve and enjoy!
I love burgers. 95% of the time I get a Deliveroo it’ll be Bleecker, Burger & Beyond, Salt Shed, Black Bear or Shake Shack. But, despite my deep love of burgers, I’ve never mastered making my own – until now. And let me tell you, making an incredible burger could not be more simple. It all comes down to the meat you use – the quality and the fat content. This burger itself is literally just salt & minced beef, so as you could imagine you really want a delicious, high quality mince to bring the flavour. The other thing you need is at least 20% fat – this will bring with it yet more flavour and juiciness. The rest of the toppings are up to you & how you like to eat your burgers. I like mine super simple – onions and American cheese. I don’t like to overpower that delicious patty.
These burgers were inspired by a recent trip to the George Motz x Bleecker burger pop-up. This was his 1 UK stop on his burger tour and my friend Ros & I were lucky enough to get one (after a 3 hour queue, and I would do it again). Motz did smash burgers with onions – you make these but putting a ball of meat on the grill, sprinkling on some raw, sliced, white onion, seasoning it and smashing it down using a spatula. Smash burgers are meant to be thin with slightly rugged and crispy edges – but they’re still juicy af in the middle. I never thought I’d be able to make a burger that came close to the ones I order but this recipe will get you pretty damn close! The burgers are crisp on the edges, but so juicy in the middle. The cheese melts & mixes in with the fat and the bread soaks up any drippage. And did I mention they literally take under 15 mins to coo? Yeah, you have to try these.
Onion Smash Burgers
Serves 2 | Cooks in 15 mins
Ingredients
320-360g high quality 20% fat mince meat
4 slices American cheese
2 burger buns
1/2 white onion, thinly sliced into half moons
Veg oil & butter for cooking
Salt for seasoning
Method
Divide your meat into 80-90g portions and roll into a ball.
Melt a knob of butter in a cast iron pan over medium high heat. Add the buns cut side down and toast until lightly golden. Set these aside
Wipe out the pan to get rid of any bread crumbs, coat the bottom of the pan in veg oil and turn the heat to medium high.
Once the pan is very hot, add a ball of mince meat. You’ll need to work very quickly – season very generously with salt, and top with a quarter of the sliced onion. Place a wide metal spatula on top of the ball, and press down using the end of another spatula. You want your meat to be <1cm thick – we want crispy edges!
Cook on one side for 1-2 mins until the meat is caramelised and a little crispy. Flip the patty and add the cheese on top. Cook for another 1-2 mins until the cheese is melted, the bottom of the patty is caramelised and the onions have taken on some colour.
Repeat this for the remaining 3 patties.
Stack 2 patties per bun & serve with your choice of sauce/pickles. Let me know in the comments how you have your burgers!
This is one of my go to comfort, hangover dishes. We’re talking cheesy carbs with a real punch of herby, tomatoey flavour. This dish was inspired by one of my fave Chrissy Tiegen recipes – her pasta alla norma. I really liked what she called ‘mozzarella bombs’ – her dish and this one have chunks of mozzarella studded throughout the pasta that get all melty and stretchy as the pasta bakes. When your fork hits a mozzarella clump its like the best treasure discovery you’ve ever experienced. I mean just look at the cheese pull in that pic. The portion sizes on this dish are quite large, because I’m basing it on what I’d eat on a very hungover Sunday (which turns out to be enough pasta for a 2 person standard serving). So be warned when you’re making this – I would say it serves 2 high appetite people, or 3-4 regular appetite.
Cheesy, Tomatoey, Sausage Pasta Bake
Serves 2-3 (2 very hungry) | 1 hour + 40 mins baking
Ingredients
1tbsp olive oil
1tsp butter
1 white onion, sliced crossways into thin half moons
Heat the oil and buttere in a large saucepan or casserole over low heat. Once melted, add the onions with a pinch of salt and cook with the lid on, stirring often, until it partially caramelises (~15-20 mins).
Once the onions are ready, push to one side of thee pan and splash a little oil in the other. Turn the heat to medium/high. Add the sausage meat – don’t stir for the first minute or 2. You want to form a nice caramelised crust. At this point start to break up the sausage into large chunks. Cook until caramelised all over and a nice fond has formed. Stir through with the onions.
Add the garlic and good for a minute or two until fragrant.
Add the tomato puree, stir and cook for another few minutes until slightly darkened in colour.
Add the tomatoes and about half a tin of water, crush the tomatoes into smaller chunks with a spatula. Add the herbs. Bring to the boil and then immediately turn the heat to low.
Simmer for 20-25 mins. Meanwhile, cook the pasta in heavily salted boiling water until al dente.
Preheat the oven to 180°C/160°C fan
Once the sauce is cooked, stir through the ricotta and add salt, pepper and parm and taste for seasoning. Add the pasta and 3/4 of the mozzarella chunks – stir to combine and transfer to your baking dish.
Bake in the oven for 30-40 mins until bubbling and the mozzarella is nice and melty. Leave on the side for 5 mins and serve!
All of you who have read my How To Host A Wedding Cake Tasting will know I’m making the wedding cake for my lovely cousin Bryony & her now-husband Lush. Well, the big day has now happened and I can reveal there were no cake-related disasters! But above all that, it was the most beautiful day watching the best couple getting married. I started sobbing the moment I saw Bryony walking down the aisle and didn’t stop until the ceremony was over. I love weddings, and this was a really, really special one!
As much as I could talk about the wedding for the entire post, you’re all here for the cake. As I said in the last post, they chose 2 flavours, one for each tier:
Bottom Tier: Chocolate cake, dark chocolate ganache, crumble and miso caramel
Top Tier: Vanilla cake soaked in passionfruit syrup, white chocolate ganache (for structural support), mascarpone cream, passionfruit curd, crumble and passionfruit caramel
You’re probably wondering how on earth did I manage this with a full time job, when I live in London & the wedding was in Suffolk & cook all the components at the right time so they wouldn’t go off by the wedding? The answer is a spreadsheet. I could not have done it without my spreadsheet.
This is my trusty spreadsheet – the table at the top shows what I need to make, the recipe, how much to make and the date I cold make it. The small table at the bottom shows my plan for the week of the wedding
On this spreadsheet I listed my components, recipes, quantities of each recipe & how far ahead of the event I could cook it. I used that to work out my ingredients and to put together a cooking calendar for the week before. The caramel and syrup I was able to fo a few weeks ahead, but everything else was done on the week of and that was limited to the Tuesday, Wednesday & Friday as I had dinner plans on Monday and was travelling back home on the Thursday to head to Suffolk with my family on Friday. The days I did the cooking, I was cooking util 11-12 at night… It was definitely hard after my usual 9-5, and I cannot promise you I wasn’t talking to my mixer and swearing at Siri at one point. On Tuesday I did the ganache and crumble, Wednesday I did the cakes and Italian meringue frosting, and on Friday I made the mascarpone frosting, mixed up my caramels and syrups (just added miso or fresh passionfruit juice), rewhipped all my ganaches/frostings and assembled the cake.
I chose to make all the components ahead of time and transport these to Suffolk to assemble in our cottage there. This seemed a lot easier and less risky than transporting a full wedding cake. I stacked both cakes on a cake board 1cm larger than the diameter of the cake (to give some space for frosting), then chilled each for ~30mins until the ganache set:
Bottom Tier: I levelled the chocolate cakes. Spread a layer of the dark chocolate ganache over the whole cake and piped a ring around the edge – this stops the other fillings oozing out. Then I covered the ganache with miso caramel, keeping it inside the ring, and sprinkled over crumble. I stacked the next cake and repeated. I like to stack my last cake upside down as this leaves a really level surface on top. I made sure to smooth the edges of the cake first where any ganache oozed out, and also filled in any gaps before chilling.
Top Tier: I levelled the vanilla cakes and spooned over the passionfruit syrup – this keeps the cakes nice and moist (sorry). I piped a ring of white chocolate ganache around the edge of the cake and a splodge in the middle – this gives some structural support as the fillings for this are quite soft. Inside the ganache ring I spread a layer of mascarpone frosting & rippled through some passionfruit curd and passionfruit caramel. Then I sprinkled over some crumble. Stacked the next cake and repeat, again stacking my last cake upside down. As before I smoked out the ganache and filled in any gaps.
Inside of the chocolate layer: Miso caramel, dark chocolate ganache and crumble
Once these were set, I crumb coated each with a thin layer of Italian meringue frosting. I made sure to keep this as smooth as possible and the corners as crisp as possible. If you need tips on this, give How To Cake It a watch – she is the icing master. I set the crumb coat in the fridge until it was dry to the touch, then did the final coat. I double made sure this was smooth and perfect as the cake design was super simple – plain frosting with a few flowers. I left these to set in the fridge overnight.
Wedding cake stacked and iced, ready for flowers
The next morning, we took the cakes, a cake stand, dowels, and all my cake equipment to the venue. Here I inserted a dowel into the bottom tier, measured and cut flush with the cake. I repeated this to total 5 dowels. I stuck the bottom tier to the cake stand using a small splodge of frosting. Next, the nerve-wracking part: stacking. I put a splodge of icing on the bottom tier and lifted the top tier (my cake spatula came in SO handy) and placed it on top – I was able to centre it with my hands. Next I went over with my leftover frosting and filled any gaps, and my sister (my cake assistant) cleaned up the stand. We had some leftover flowers that my sister and I arranged after wrapping the stems with floral tape. After 2 attempts at flower arranging, we finally had it! I put it in the fridge and sighed a HUGE sigh of relief. My first wedding cake done!
The bride & groom absolutely loved it, and everyone who tasted it told me it was delicious! I actually wouldn’t know as I didn’t taste any of it… Too busy drinking & dancing. All in all, my first wedding cake was a huge success, and I’m so happy Bryony & Lush loved it too! I have 2 more wedding cakes in the books, and I think that’ll be me done for a good few years!
This is a dirty but delicious breakfast/brunch recipe – absolutely nothing refined about it. That makes it another great option for a hangover breakfast, like my best ever breakfast muffin recipe. In fact, the two recipes are pretty similar but this swaps the muffin for American pancakes, and doubles up on patty count. It’s cheesy, salty, carby, and super tasty owing to seasoning of that sausage patty. I like to use American cheese for this as, for some reason, I think it’s delicious but feel free to swap it for something a little higher quality. I just love the creamy texture of American cheese. The beauty of this recipe is you can pretty much add whatever you’d normally have in a breakfast sandwich or whatever you’ve got in your fridge – bacon, hash browns, avocado – the list is endless! Let me know in the comments what combos you try. I’m always looking for new variations!
4 slices American cheese (or cheese of your choice)
2 eggs
Maple syrup to serve
Method:
Make the pancake batter. Heat a small amount of butter and oil in a pan over medium heat – you want just enough to cover the bottom of the pan but very little excess.
Once hot, add a large spoonful of your pancake mix to the pan aiming for ~10cm diameter. Cook on one side until bubbles start to form in the mix and it’s started to set on top, it should also be golden brown on the bottom. The cooking time is really dependent on your pan and hob. Flip and cook on the other side until golden brown. Cover in foil & keep in the over at a low temperature to keep warm. Repeat with the remaining batter, re-oiling the pan as needed.
Next, combine all the sausage patty ingredients in a bowl and mix until combined. Form the mix into 4 thin patties, slightly larger in diameter than the pancakes as this will shrink when cooked.
Coat the bottom of a skillet or frying pan with vegetable oil and heat over high heat. Once hot, place the patty into the pan and cook for 1-2 mins until the bottom is browned & caramelised – check after 1 min as this will burn quickly if left unattended. Flip the patty and leave for 30-60seconds, then add the cheese on top. Put a lid or plate over the frying pan and leave for another 30-60 seconds until cooked through (no pink left) and the cheese is melty. Cooking time will depend on the patty thickness, the pan and hob. Set aside & cover with foil.
Crack the eggs into the sausage pan still over high heat and cook to your liking. I like mine over easy but still runny.
To serve, place 1 pancake on a plate followed by a sausage patty, the egg, another pancake, another sausage patty and then a final pancake on top. Drizzle with maple syrup and enjoy!
We’re back, and it’s another pasta recipe (surprise surprise). Can you tell pasta’s my favourite food? This one is a super tomatoey, garlicky and punchy dish. Think arich, garlic, chilli and tomato sauce over pappardelle with a super tasty and fresh seasoned mozzarella on top. This another quick one, perfect for a weekday dinner. The creamy mozzarella really balances out that rich tomato and mild heat from the chilli. If you can get it, I’d recommend going for a high quality buffalo mozzarella for this dish. The mozzarella is served raw so we’re really after high quality ingredients as there’s no hiding. I’m gonna give you fair warning, this is a very garlicky dish (cooked in the sauce and raw with the mozzarella) so I don’t recommend eating this right before a social gathering, unless you’re all eating it.
Garlic, Chilli Tomatoey Pappardelle With Dressed Mozzarella
Sevres 2 | 30-40 mins cook + Prep
Ingredients
1 ball good quality buffalo mozzarella
4 cloves garlic, 1 clove minced and the rest thinly sliced
2 red chillis, deseeded and thinly sliced
Large handful basil minced
Large handful parsley minced
1tsp red wine vinegar
A few good glugs of good quality extra virgin olive oil
1 tin plum tomatoes
180g dried pappardelle
2-3tbsp grated parm + more to serve
Method
Tear the mozzarella into bitesize chunks and place in a bowl. Add the minced garlic, 1/4 of the chilli, a small handful of parsley & basil, red wine vinegar and a good few glugs of olive oil. Season with salt and pepper, stir, cover and chill in the fridge until ready to eat. This can be done a few hours ahead
Heat 2-3 tbsp olive oil in a medium sauce pan over medium/high heat. Add the sliced garlic and the rest of the chilli. Cook, stirring frequently, until the garlic just begins to turn golden and is fragrant (should take around 5 mins, depending on your hob).
Add the tomatoes, and about 1/2 tin of water. Squish the tomatoes with a spoon. Bring this to a boil then lower the temperature and simmer for 20-30 mins until the sauce has thickened.
Add in the rest of the parsley & basil, and the grated parm. Season to taste with salt & pepper.
Cook the pappardelle in heavily salted pasta water until al dente. Reserve a mug of pasta water towards the end of the cooking time. Combine the pasta & sauce, and add some pasta water to reach your desired sauce consistency.
Serve the pasta with the torn mozzarella on top & more parm if you like!
This is another one of my super quick & easy pasta dishes, but this one has a little extra wow (and by wow I mean a whole burrata on top). Which makes this the perfect dish for trying to impress friends with very little prep time. It consists pasta, a super flavourful and simple pistachio pesto and a whole burrata on top. What’s not to love? My favourite pasta to use here is trofie. This is an eggless semolina based pasta, which means the texture is a little chewier and has more bite than a standard egg pasta. This pasta type + pasta water and pesto make for a really luxurious feeling sauce. I’ve added pancetta to mine for a little extra salty crunch, but this is totally optional. It’s just as delicious without!
Pistachio Pesto Pasta With Burrata
Serves 2 | 20mins cook + prep
Ingredients
30g basil
1/2tbsp pine nuts
2tbsp pistachios
1 clove garlic
30g grated parmesan
4tbsp extra virgin olive oil + more to serve.
180g pasta (I prefer to use trofie for this)
1 burrata
Optional: 90g pancetta
Method
Toast the nuts in a dry frying pan over medium high heat until lightly toasted – watch this like a hawk as it can burn really quickly. Set aside to cool
Bring a large pot of heavily salted water to the boil, add the pasta and cook until al dente. Reserve a mug of pasta water near the end of the cooking time.
If using, add the pancetta to a cold pan and put this over medium high heat. Cook until crisp and the fat has rendered.
Meanwhile, make your pesto. Pestle & Mortar method (my preferred method, see notes): add the cooled nuts, garlic and a pinch of salt to a mortar and grind using the pestle in circular motions, pushing the mix against the edge of the bowl, until it forms a paste. Next add the basil (you may need to do this in stages to get it to fit) and grind until a paste forms. Add the grated parmesan, grind to combine. Transfer this mix to another bowl and add the olive oil while stirring. Season with salt and pepper to taste.
Alternatively, if you prefer to use a food processor, add all ingredients to a food processor and blend until a paste forms. Season to taste
Once cooked, combine the pasta with the pesto, pancetta (if using) and a splash of cooking water – add more if needed reach your desired consistency. Season with salt and pepper as needed.
Transfer to a serving dish, place the burrata on top and cut it open, allowing the creamy middle to run over the pasta. Add more salt & pepper on top, and finish with a drizzle of extra virgin olive oil.
Note: I generally prefer the pestle & mortar method as a food processor can bruise the basil and leave you with a bitter tasting pesto. The pestle and mortar method makes for a much creamier pesto
For me there is no better way to spend a Sunday than making a ragu. There is something so relaxing and therapeutic about focussing your whole mind on cooking for a few hours. Every step requires so much care and attention from chopping all the veggies perfectly to simmering it all down. All that time and effort is immediately made worth it when you taste the first bite and you realise you’ve made something really special. Making a ragu such a rewarding experience in so many ways – the process of cooking it and the amazing meal you get at the end. Anyway, enough of my love letter to ragus – lets talk about this sauce.
This sauce is the culmination of all my ragu-related learnings over the years from the Italian cooking heroes Anna Del Conte & Marcella Hazan. I always like to have a ragu in my freezer as it makes for such an easy but still tasty and high quality dinner. So I usually have a few boxes of ADC or Marcella bolognese, and now I’m adding this white ragu as a freezer staple (high praise as I only have a half freezer & 1 of the drawers is unusable from constantly freezing shut). It’s a much richer and creamy version of its tomatoey conterpart, and there is space for both in my heart. The sauce is SO flavourful from the love and time that goes into cooking it – I really can’t recommend it enough!
Creamy White Sausage Ragu
Serves 4-8 (depending on how saucy you like pasta – see notes) | 2.5-3.5 hours prep + simmer time
Ingredients
2 cloves garlic
25g butter
1tbsp olive oil
1 white onion
1 bulb fennel
454g sausage meat (or sausages removed from their casing)
Prep the veggies: peel and crush the garlic with the side of a knife; finely dice the onion; quarter the fennel, remove the core and finely slice.
In a casserole dish/dutch oven, heat the butter and oil over medium/low heat. Add the garlic and cook until golden. Remove the garlic and set aside.
Add the onions and cook until starting to soften and turn translucent. Add the fennel and cook until slightly softened – 10-15 mins.
While the veggies are cooking, combine the sausage meat with the fennel, thyme, oregano and salt & pepper.
Once the veggies are cooked, turn the heat up to high and pushed the vegetables to the side of the pan and add the sausage meat – this ensures the meat browns rather than stews. Leave the to cook undisturbed for a minute or two until brown, flip the meat and repeat on the other side. Leaving the meat like this allows it to brown & form chunks, this adds so much flavour and means it won’t completely break down in cooking.
Use a spatula to break the sausage meat in large chunks and stir through the vegetables. Cook, stirring occasionally until the meat is cooked through with lots of brown/caramelised pieces. A good fond will start to form (this is the brown stuff sticking to the bottom of the pan) – don’t be afraid! This will be a source of a lot of flavour.
Once the sausage is ready, add the milk, bring to the boil and then reduce the heat to low. Simmer until the milk has almost completely disappeared, through this step scrape the bottom of the pan to release the tasty tasty fond. Marcella says to add the milk before the wine as it protects the meat from the acid of the wine, and I trust that woman with my life. Add the wine and again reduce until all the liquid is almost gone.
Add the stock, turn the heat as low as it’ll go and place the lid on the pan slightly askew. Leave this to simmer for 30-45 mins. Add the cream and simmer for a further 45-60 mins.
Once cooked, take off the heat stir through the parsley and parmesan. Serve with your favourite pasta and more parm and parsley on top.
Notes: you’ll notice the service size is quite a big range. This is because the way Italians & English have their pasta is very different. The english way is to add a lot of sauce, but the Italian way is to be much more sparing with sauce. I lean towards the Italian way, especially with this sauce – it’s so flavourful so a little goes a long way. When I have this dish I usually combine the sauce with a little pasta water to thin it out slightly to cover all the pasta.
This is my second spruced-up packet ramen recipe – the first being my miso peanut butter ramen, and both recipes are up there with the best recipes I’ve come up with (IMO anyway). This dish is super simple and cooks in less than 10 minutes but really doesn’t skimp on flavour. It’s such a fresh tasting dish from the herbs and lemon, with a salty, earthy kick from the miso and soy. Using the egg, similar to a carbonara, makes this sauce super creamy but doesn’t make it too heavy. Feel free to include or exclude the bacon to make it veggie, or swap in whatever meat/protein you have lying around. Ramen is one of my favourite things to have as an easy, quick weeknight dinner – and this is a way to really elevate a simple packet of ramen.
Herby Miso Ramen Noodles
Serves 1 | Cook + Prep 10 mins
Ingredients
1 packet your favourite ramen, noodles only (I prefer Chapagetti as the noodles are thicker)
Handful parsley (stalks & leaves)
Handful coriander (stalks & leaves)
1tbsp white miso
Juice 1/4 lemon
1 clove garlic
1tsp soy sauce (+ more to taste)
1 egg
2 rashers streaky bacon (optional)
Chilli oil to serve (optional)
Method
If using, dice the bacon and fry in a frying pan over medium high heat with a splash of oil until crispy. You could sub in other proteins at this point instead of the bacon.
Bring a pan of water to the boil for the noodles
Meanwhile, add the parsley, coriander, miso, lemon, garlic and soy sauce to a blender or food processor. Add the egg to a bowl and beat with a fork
Once the water is boiling, add the noodles & cook to your liking. After 1-2 mins of cooking, add a few tablespoons of noodle water to the blender/food processor and blend until smooth. You want to use the minimum amount of water here – so start with 2-3 tbsp of water and then add more 1tbsp at a time until the mix is able to blend until completely smooth. Combine the blended herb mix with beaten egg with a fork.
Once the noodles are cooked, transfer them to the frying pan with the bacon (or, if not using the bacon, to a new frying pan) over very low heat. Add the herby egg mix and cook over low heat stirring freqently until the sauce thickens enough to coat the noodles and the egg is cooked (think carbonara). The cooking time very much depends on your hob and pan.
Add more soy sauce and salt and pepper to taste.
Serve in a bowl with chilli oil over the top if you like a bit of a kick!
This is the ultimate hangover breakfast. Obviously there are some hangovers where a McDonalds muffin is the only answer, but for those ones where you feel able to get in the kitchen – this is the cure. To be honest this is amazing even if you’re not hungover. Let’s rephrase that first sentence to the ultimate breakfast – big claim but I can back it up. We have a really flavoursome, seasoned sausage patty fried until caramelised with plastic cheese, crispy bacon, fried egg, ketchup (or your sauce of choice, but clearly ketchup is the right one) inside a toasty English muffin. You cannot go wrong! Lots of this muffin is open to editing:
Cheese: I love the flavour & melty texture of plastic cheese in a burger or breakfast muffin, bt if you’re not on board switch it for something classier
Bacon: smoked, unsmoked, streaky, back – the world’s your oyster
Egg: Fry it however you list – sunny side up, over easy (I don’t know what these words mean), runny yolk, hard yolk. I like my eggs flipped with a mostly hard yolk, which may get some hate but eating a sandwich with a runny yolk is just impractical
Sauce: Ketchup, brown same, Siracha etc. etc.
Please let me know any different variations you try and how they are!
2 rashers bacon (streaky or not, smoked or unsmoked – personal preference)
1 egg
1 slice American cheese
English muffin
Ketchup (or sauce of your choice)
Method
Remove the sausages from their casing (skip this if using sausage meat) and combine all the sausage ingredients. Taste for seasoning by frying up a small portion of the meat and adjusting as needed
Cook your bacon – I prefer to do this under a high grill until quite crispy.
Meanwhile, split and toast the english muffin, put this on a plate and spread your choice of sauce on both sides. Set aside ready to assemble.
In a frying pan or skillet heat up enough oil to coat the bottom on medium high heat. While this is heating up, using your hands roll the sausage meat into a ball and press into a thin, even patty in your hands. The patty should be about 1cm thick. It’ll end up being much bigger than the muffin, this is okay as it will shrink when cooked.
Place the patty into the pan and cook for 1-2 mins until the bottom is browned & caramelised. Flip the patty and leave for 30-60seconds, then add the cheese on top. Put a lid or plate over the frying pan and leave for another 30-60 seconds until cooked through (no pink left) and the cheese is melty. Cooking time will depend on the patty thickness, the pan and hob. Place this on the bottom half of the muffin.
If needed, add more oil to the frying pan and crack in an egg. Cook this to your liking (I like mine flipped with the yolk mostly cooked through). Once cooked, add the egg on top of the sausage.
Add the bacon on top, then the other half of the muffin and enjoy!
Bakes By Meg 