Homemade Sausage Egg Muffin

Name: Homemade Sausage Egg Muffin
Yield: 4 - 6 servings
Cuisine: British
Ingredients: 300 g strong white bread flour; 1 tbsp sugar; 1 tsp dried yeast; 1 tsp salt; 1 tbsp butter; 200 ml milk; A few handful of polenta or semolina; 450 g sausage meat; 6 large eggs

lilypal @cook_lilypal

This is my aide-memoire for one of our weekend brunch favourites. After the initial prepping, it's ready to be served in about an hour.
#Englishmuffin #homemade #fussfree #weekend #brunch

lilypal @cook_lilypal

This is my aide-memoire for one of our weekend brunch favourites. After the initial prepping, it's ready to be served in about an hour.
#Englishmuffin #homemade #fussfree #weekend #brunch

Saved

Ingredients

4 - 6 servings

300 gstrong white bread flour
1 tbspsugar
1 tspdried yeast
1 tspsalt
1 tbspbutter
200 mlmilk
A fewhandful of polenta or semolina
450 gsausage meat
6large eggs

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Steps

1

A night before, put all the ingredients (except for the polenta, sausage meat and eggs) in a bread machine and make a dough. When done, put the dough in a bowl, cover with cling film and leave in the fridge for overnight.
2

Divide the dough into 6. Shape them in approximately 2 cm thick disks. Roll them in polenta and place them in moulds (the picture using STAUB 10 cm round cocotte).
3

Put the lids on. Place the cocottes on a baking sheet, put in the oven and then turn it on to 180°C. (Do not preheat).
4

Bake for 20 minutes after the oven reaches the temperature.
5

Take the muffins out and let them cool on a wire rack. In the meantime, make sausage patties, put them in the cocottes and bake in the oven for 20 minutes.
6

Crack the eggs into oiled tartlett or muffin tins and bake them in the oven for 10 -12 minutes.
7

Slice the muffins in half, assemble the patty and egg. Add some ketchup and/or cheese if you like.