Breakfast sandwich

Ingredients

• 14 ozpork sausages, skins slipped off
• 4English muffins, split
• 4eggs
• 2 3/4 ozmature cheddar, sliced
• 3/4 ozsalted butter
• 1 tspfennel seeds, lightly crushed
• 1/2 tspsea salt
• 1/2 tspblack pepper

Method

1. 1

   Mix the sausagemeat with the fennel seeds, salt and pepper, divide it into four and press each one into a thin patty about a centimetre wider than a muffin.

2. 2

   Fry the patties in a dry heavy pan over a medium-high heat for about 4 minutes a side until well browned and cooked through. Lift them out, lay a slice of cheese on each, and toast the cut muffin halves in the fat left behind.

3. 3

   Add the butter to the pan, and when it foams crack in the eggs inside metal rings if you have them. Cook until the whites are set and the yolks are still soft, breaking the yolks first if you would rather they were firm.

4. 4

   Sit a patty and its cheese on each muffin base, put the egg on top, close the sandwich and press down gently. Eat straight away.