A generous sandwich combining a golden Italian sausage patty, a runny egg, creamy feta, tangy Peppadew peppers and fresh cilantro, on an English muffin spread with harissa and mayonnaise.
Ingredients
- 225 g sweet or spicy Italian sausage, casings removed
- 15 g unsalted butter
- 2 pieces eggs
- 1 pinch fine salt
- 1 pinch red pepper flakes (optional)
- 2 pieces English muffins
- 30 ml harissa paste
- 85 g feta, thinly sliced
- 80 ml drained Peppadew peppers, sliced
- 8 g cilantro leaves with tender stems
- 30 ml mayonnaise
Method
- With slightly damp hands, shape the sausage into two patties about 6 mm thick.
- Heat a large cast-iron skillet over high heat until very hot. Cook the patties until browned on the bottom, about 2 minutes.
- Flip the patties and continue cooking until the other side is well browned and the meat is cooked through, 2 to 3 minutes more. Transfer to a plate. Wipe out the skillet.
- Melt the butter over medium heat in the same skillet. Crack in the eggs and cook without stirring until the whites are set and the edges are golden, but the yolks remain runny, 4 to 5 minutes.
- Season the eggs with a pinch of salt and the red pepper flakes if using. Remove the skillet from the heat.
- Meanwhile, toast the English muffins and split them in half. Spread the bottom half of each muffin with harissa.
- Place a few slices of feta on the harissa, then a sausage patty.
- Top each patty with a cooked egg. Distribute the Peppadew peppers and cilantro leaves.
- Spread the top half of each muffin with mayonnaise, then close the sandwich.
- Serve immediately, optionally sliced in half crosswise to show the layers.
Nutrition
Per serving
- Energy
- 752.3 kcal
- Protein
- 46.53 g
- Carbohydrate
- 27.46 g
- Fat
- 49.84 g
- Fibre
- 2.51 g
- Calcium
- 58.2 mg
- Iron
- 2.31 mg
- Magnesium
- 38.55 mg