Breakfast Burger With Sausage & Egg

🧂 Ingredients

• 4 pork sausages

  75-80 g / 3 oz. each or 300 g / 10 oz. of Italian pork sausage meat
• 4 large or extra-large eggs
• 80-100 grams semi-hard cheese

  sliced, e.g. Tasty, Cheddar (3 oz.)
• 1 cup baby spinach

  leaves
• 4 Brioche buns

  or other soft burger buns
• A dollop of butter
• 1/3 cup mayonnaise
• 1/4 cup sun-dried tomato

  strips, the ones that come in oil, chopped finely
• 1/4 cup red onion

  about 1/4 of a small onion, finely chopped
• 1 tablespoon ketchup

  (tomato sauce)
• Optional: a teaspoon of hot sauce

Instructions

• 1 Make the burger sauce. Chop sun-dried tomatoes and onions very finely. Combine
  with the mayonnaise and a tablespoon of tomato sauce/ketchup. If you like a
  little spice, you can add some hot sauce or Sriracha.  
• 2 Make the sausage patties. Cut the casing of the sausage and remove the ground
  meat mince. Shape the meat into round balls and flatten it into patties. Make
  the patties quite thin and close to the size of your burger buns.
• 3 Cook the patties. Heat a splash of olive oil in a pan over medium-high heat.
  Once hot, add the sausage patties and cook for 2.5-3 minutes on each side until
  crispy and golden brown. Set aside.
• 4 Fry the eggs. At the same time, pan-fry the eggs in a little olive oil or
  butter. I like to flip mine right at the end to briefly seal the sunny side so
  that the egg yolks are gooey rather than runny. Make for a less messy burger!
• 5 Toast the buns. Melt a little butter in the same frying pan and toast the burger
  buns for a minute or so until golden brown.
• 6 Spread sauce on buns. Remove the buns to a plate and spread about two
  tablespoons of the burger sauce on the top halves.
• 7 Assemble the breakfast burgers. There is no right or wrong order to layer the
  ingredients, but you would ideally have the egg on top. Finish with
  sauce-smeared bun tops!

Nutrition Info