Kearn’s Breakfast Burger
Preparation time: 5 mins | Cooking time: 15 mins | Serves 4 | Pre heat a grill-pan to moderately hot
1 packet Kearn’s 16’s sausages
8 maple back bacon rashers, grilled
1 tablespoon rapeseed oil
4 large organic eggs
4 tablespoons red onion chutney or bacon jam
2 large tomatoes, sliced
4 soft brioche burger buns, lightly toasted
Remove the sausages from their skins, place the meat into a bowl and mix together with chives and season. Divide the mixture and roll into 4 balls, then flatten patties.
Gently grill the sausage patties on a hot grill-pan for 8 – 10 minutes, turning every few minutes to cook evenly.
Meanwhile, grill the bacon rashers until crisp. Heat oil in a large non stick frying pan and fry the eggs.
Arrange toasted burger buns onto plates, top with chutney, tomato slices, sausage patties, bacon and fried egg. Top with burger bun lid and serve.
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