Smashed sausage, cheese & chilli English breakfast muffins

Method

• step 1

  Coarsely grate the red leicester using a box grater. Add to a bowl along with the pickled chillies, garlic, sausagemeat and chilli flakes, if using. Season and mix well with your hands to combine.

• step 2

  Split the sausage mix into four round patties, around 2cm thick – this is best done with slightly damp hands to avoid getting sticky. Meanwhile, put a large, non-stick pan on a medium-low heat.

• step 3

  Once the pan is hot, place the patties into the pan. Use a fish slice or spatula to firmly press them down, they should spread out slightly. Cook for 5-6 mins, then flip over and cook for an additional 2-3 mins, or until cooked through. You can stick a metal skewer through a patty and briefly touch your wrist with it to check that it is piping hot. Remove to a serving plate once cooked.

• step 4

  Meanwhile, halve the muffins and toast them until golden. Mix the mayonnaise with the Tabasco in a small bowl and set aside.

• step 5

  Pour the oil into a frying pan over a medium heat. Once hot, fry the eggs until cooked to your liking. Layer up the muffin with the sausage patty, egg, the chopped coriander and the pickled onions, if using. Spread a layer of Tabasco mayo onto the toasted side of the muffin, then sandwich together to serve.