4 pork sausages
2 Tbsp extra virgin olive oil
8 free-range eggs
Sea-salt flakes and freshly ground white pepper, to season
4 slices extra tasty cheddar cheese
1 bunch chives, finely chopped
1/2 cup aioli
1/4 cup tomato relish
4 English muffins, split, toasted
Lettuce and sliced tomato, to serve
Remove sausage meat from their skins by cutting off one end and squeezing out. Flatten each into a thin 10cm disc. Heat half of the olive oil in a large frying pan over medium heat. Fry sausage meat for 2 minutes each side, until golden brown. Set aside to drain on paper towel. Keep warm.
Whisk eggs thoroughly in a medium bowl, then season. Pour 1 teaspoon of remaining olive oil into a medium frying pan on medium heat. Add 1/4 of egg mixture, swirling to coat. Put one slice of cheese in the centre of the egg and top with chives. When firm enough to handle, fold in sides of the omelette tightly around cheese. Set aside and keep warm. Repeat with remaining oil, eggs, cheese and chives.
Mix aioli and tomato relish together in a small bowl. Spread liberally on toasted muffins. Layer each muffin base with lettuce and tomato, then top with an egg parcel and a sausage disc. Finish with the muffin top and serve.
For more delicious recipes, pick up a copy of the latest issue of Better Homes and Gardens magazine in selected newsagents and supermarkets or buy online today!