Ingredients

4 good-quality sausages
1 tablespoon olive oil
3½ oz./100 g Cheddar cheese, sliced
A knob of butter, plus extra for buttering the muffins
52 oz./150 g baby spinach
4 English muffins
4 eggs, fried, over-easy
Sea salt and freshly ground black pepper
Hollandaise sauce
1 tablespoon sriracha hot sauce
Baking sheet, lined with parchment paper
Like the Golden Arches’ classic hangover buster, but hate their 10.30 curfew? Try this, you won’t have to leave the house. I’m lovin’ it!

Instructions

1.Start by whipping up a batch of Hollandaise
2.Once the sauce is ready, stir in the sriracha sauce and season with salt to taste. Keep the Hollandaise somewhere warm with a piece of plastic wrap/ clingfilm touching the surface to stop a skin forming.
3.Preheat the oven to 325°F/160°C/Gas 3.
4.Remove the casing from the sausages and shape the sausage meat filling into four flat round patties.
5.In a skillet/ frying pan, heat the olive oil over a medium heat and fry the patties on both sides until lightly browned and cooked. Place on the prepared baking sheet, top each patty with a slice of smoked cheese, and place in the preheated oven for a couple of minutes until the cheese has melted.
6.Return the pan to the heat. Melt a knob of butter in the pan, then add the spinach and toss until it is just wilted.
7.Season to taste with salt and pepper, and transfer to a bowl.
8.Slice the muffins in half horizontally and lightly toast. Butter both insides.
9.To assemble, put the muffin bottoms on four serving plates, sit a sausage patty with the melted cheese on top of each, then some wilted spinach, then a fried egg, and spoon some Hollandaise on top. Put the other halves of the muffins on top and serve.

Like the Golden Arches’ classic hangover buster, but hate their 10.30 curfew? Try this, you won’t have to leave the house. I’m lovin’ it!

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