Recipe: Sausage and Egg Welsh Rarebit Breakfast ‘Mc’Muffin

Weekend breakfast treats don’t get much better than this. Taking little effort but delivering maximum satisfaction these homemade sausage and egg muffins will knock spots off the fast food alternatives, plus you don’t have to leave the house!

(Serves 2)


4 cumberland pork sausages
1 green chilli, deseeded and finely diced
1 Tsp finely chopped chives
2 white breakfast muffins
1 Tbsp plain flour
50g salted butter
4 Tbsp guinness (or substitute for milk if preferred)
100g finely grated red Leicester
100g finely grated cheddar cheese
1/2 tsp mustard powder
1 tsp Worcester sauce
2 eggs
Salt, pepper, olive oil and tomato ketchup


Cut the sausage skins and squeeze the sausage meat into a bowl, add the chilli and chives. Mould the meat with your hands into 2 equal sized patties to fit the muffins. Heat a frying pan over a medium heat, add a splash of oil and fry each patty for 10 minutes, turning occasionally.

While the patties are cooking place the flour and butter in a small saucepan over a low heat, stir to make a roux (about 2 minutes) then add the guinness, cheese, mustard and worcester. Stir the mixture until it resembles a thick but loose paste. Turn off the heat, season lightly with salt and pepper and let cool slightly.

Heat the grill and spoon the rarebit mixture on to the top of the patties. (It will be quite thick and hold it’s shape when cool but will melt and bubble away when grilled). Grill for 3-4 minutes until oozing.

Fry the eggs in a frying pan with a touch of oil, I use a presentation ring to get a high edge egg that fits a round muffin perfectly but this is optional. To use the presentation ring just place the ring in your saucepan and crack the egg straight into the ring, once cooked and set lift the ring and you’ll have a perfectly round muffin egg.

To serve, toast and butter 2 English breakfast muffins, top each with a rarebit patty followed by the egg and serve with tomato ketchup!


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