Giant Sausage Egg McMuffin

Ever thought the breakfast McMuffin at McDonalds is absolutely delicious but too small? Make this!

Done in 4 hours

Dish by Hugh Woodward

Ingredients

For the muffin:

2 1/2 tspdried yeast

1 tbspsugar

225mlwarm water

2 tbspvegetable oil

225mlbuttermilk

450gflour

2 tspsalt

2 tbspcornmeal

For the egg:

12 large eggs, whites and yolks separated

2 tbspvegetable oil

For the cheese:

18cheese slices

For the sausage:

roughly 24sausages

Our giant McMuffin recipe is going to take the internet by storm, I can feel it in my bones. 18 cheese slices, 24 sausages, 12 eggs and a massive muffin. What's not to like?

Method

Preheat the oven to 180°C. Despite its size, this is relatively simple to make. Start with the muffin. Firstly, mix the water, yeast and sugar together in a large bowl and leave to sit until frothy. Add the vegetable oil, buttermilk, flour and salt and knead until smooth and sticky. Leave to rise, covered, somewhere warm for around an hour.

Now for the massive egg! Find a 23cm cake tin and a frying pan around the same size. Heat the vegetable oil in the pan over a low heat and find a large circular cookie cutter, grease it, then press it into the centre of the pan and pour the egg whites around it. When they've set, lightly whisk the egg yolks and pour into the centre of the cookie cutter. When the yolks are almost set, carefully remove the greased cookie cutter. Pop the massive egg in the oven to finish cooking. Massive egg!!!

The muffin dough should now be risen. Pour it into the greased 23cm cake tin, then let it rise for 20 minutes or so. Pop it in the oven and cook it for 30 minutes, then remove from the oven and heat a large skillet. Spray the top with water, scatter the cornmeal over the skillet and dry fry the massive muffin until it looks toasty and muffin-like.

Move on to the cheese slices - make a square 3 by 3 cheese slices (9 in total), then place another 9 on top. Place some baking paper over the top and use a rolling pin to smoosh the cheese slices together.

You are nearly there! Take the sausages, squeeze them out of the skin and press them into the (lined) 23cm cake tin - this will make a nice even patty. Heat another 2 tbsp of vegetable oil in a frying pan and carefully move the patty into the frying pan. Fry until you have a good colour, then flip and fry the other side. Place the whole pan in the oven until cooked through.

Assembly time! Split the enormous muffin in half and slather with butter, then toast until golden in a big frying pan. Place the vast cheese slice on top, followed by the hot sausage patty and the massive egg. Slap yourself on the back, you've created a monster.

What do you think of the recipe?

save recipe

Hugh Woodward

follow

Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.