Watch Cook-In on Wednesdays at 8:30pm on RTÉ One.
Prep time: 10 minutes
Cook time: 2 hours
- 200g plain flour
- ½ sachet fast action yeast (4g)
- 140g milk
- 25g melted butter
- 10g caster sugar
- 3g salt
- 100g pork mince
- 50g sausage meat (removed from your favourite brand of pork sausage)
- 5g salt
- 1tsp dried rosemary
- 4 eggs
- 4 slices cheese
- Warm the milk to above hand temperature and add the dried yeast, then allow it to sit for one minute
- Mix the flour, sugar, salt and melted butter, then add the milk and yeast. Knead for five minutes, until a soft, sticky dough is achieved. Transfer to a greased bowl and leave in a warm place to double in size. This should take about 45 minutes.
- Once doubled in size, turn out onto a floured bench and roll approximately. 1.5 inches thick. Use a cutter to cut into circles and place them onto a tray dusted in flour or polenta. Cover with a cloth and allow to double in size again (another 45 minutes approximately.
- Preheat your oven to 160 degrees.
- Heat a non-stick pan over a low heat, and cook the muffins for 4 minutes on each side, with a lid on. Remove and reserve.
- To make the patty, mix the pork mince, sausage meat (squeezed from its casing), salt and dried rosemary. Shape into thin pattys approximately two centimetres thick. Cook in a hot pan till crisp on both sides.
- Cook the eggs in a ring cutter to retain their shape, if you have one, and once the egg white is set, flip and cook for 1 more minute on the other side.
- Slice the muffins in two and toast them, then assemble with the pattys, cheese and egg. Serve immediately.