Servings: 4

½ tsp dried sage ½ tsp dried sage
½ tsp dried thyme ½ tsp dried thyme
½ tsp onion salt ½ tsp onion salt
2 tsp water 2 tsp water
salt and white pepper salt and white pepper
200g pork sausage meat 200g pork sausage meat
50ml vegetable oil, plus extra for greasing 50ml vegetable oil, plus extra for greasing
8 slices of processed cheese 8 slices of processed cheese
4 eggs 4 eggs
4 muffins 4 muffins
butter, to spread butter, to spread

Mix the seasonings with the water and sausage meat, then divide into four and form each one into a patty
Heat a frying pan over a high heat and add the oil. Place the patties into the pan and cook for two minutes, then turn and repeat.
Cook again for a further minute with a slice of cheese on top of each of the patties then take them out and put on a plate
Oil the egg rings well and drop into the hot pan - add a little more oil if needed
Drop an egg into each ring, break the yolk and give it a swirl. Once the egg starts to set, pour 100ml water into the pan and place a lid on it
In the meantime, toast the muffins and butter them well
Place a slice of cheese on the bottom half of each muffin, and sit a patty on top
Remove the lid from the pan and let all the water evaporate.
Remove the ring from around the eggs, lift onto the patties and top with the muffin lid.

Serve with hash browns and ketchup/brown sauce  Serve with hash browns and ketchup/brown sauce