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Moo Tang McLorne Muffin

  • Beef
  • Pork
Time25 Minutes Serves2 CuisineEuropean
Moo Tang McLorne Muffin

This Moo Tang McLorne Muffin is a cracking breakfast of champions. Spiced lorne-style sausage patties are topped with melted American cheese, an oozy egg and finished with a squeeze of tangy Moo Tang sauce, all tucked into a toasted English muffin.

ingredients

  • 2 beef sausages
  • 2 pork sausages
  • ½ tsp mace
  • ½ tsp ground nutmeg
  • ½ tsp ground coriander
  • 1 tbsp panko breadcrumbs
  • 1 tbsp rolled oats
  • 2 English muffins, split
  • 2 eggs
  • 2 slices American cheese
  • Angus & Oink Moo Tang sauce
  • Butter, for frying and toasting
  • freshly ground black pepper

Buy the items

Moo Tang Steak & Chop Sauce
Moo Tang Steak & Chop Sauce
350ml Squeezy £5.95
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Directions

  1. Start by making the lorne sausages. In a bowl, combine the sausages, mace, nutmeg, coriander, breadcrumbs and oats along with salt and pepper - mix until combined. Heat a frying pan over a medium heat and add a small knob of butter. Divide the sausage mixture into two and fry the patties gently until cooked through and nicely browned on both sides. Add a slice of cheese over each patty and when it’s melted, remove from the heat but keep warm.
  2. In the same pan, add a little more butter if needed. Crack in the eggs and cook to your liking, keeping the yolks slightly soft if you want that classic ooze. Season lightly with black pepper.
  3. While the eggs are frying, toast the English muffins until golden, cut-side down in another pan with a touch of butter.
  4. To assemble, place a slice of lorne sausage on the bottom half of each muffin, top with the egg. Squeeze a generous amount of Moo Tang sauce over the egg. Close the muffin with the top half and enjoy immediately.

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