Sausage and egg muffin burgers

Ingredients

100g mixed cherry and grape tomatoes
2 tsp olive oil
6 thick beef sausages
1/2 cup (35g) fresh breadcrumbs (made from day-old bread)
2 tbs plain flour
4 bacon rashers
4 eggs
4 English muffins, split, toasted
50g baby spinach leaves

Methods

1.Roast

Preheat oven to 160°C. Place the tomatoes in a roasting pan and drizzle with oil. Season with salt and pepper. Roast in oven for 15 minutes or until tomatoes are tender.

2. Coat

Meanwhile, remove and discard skins from sausages. Place the meat in a bowl with the breadcrumbs and stir to combine. Divide the mixture into four even portions and use wet hands to shape into 10cm discs. Place the flour on a plate. Place the patties in the flour and turn to coat.

3. Cook bacon

Heat a large frying pan over high heat. Add the bacon and cook, turning occasionally, for 2 minutes or until crisp. Transfer to a plate lined with paper towel.

4. Cook patties

Add the patties to the pan and cook for 2 minutes each side or until golden brown and cooked through. Transfer to the plate.

5. Cook eggs

Crack each egg carefully into the pan, allowing room for spreading, and cook for 1-2 minutes or until cooked to your liking. Remove from heat.

6. Serve

Place muffin halves on serving plates. Top with bacon, a sausage patty and egg. Top with remaining muffin halves. Serve immediately with spinach and tomatoes.

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