I heart McDonalds. There’s no two ways about it and no shame in it. I’ve had teriyaki burgers and cherry blossom milkshakes in Tokyo, queued for collectible Happy Meal Snoopies, disdain those who don’t eat their gherkins and think the branch at the bottom of Waterloo is the perfect pre-theatre venue before a trip to the Old Vic. But my absolute favourite thing is a McDonalds breakfast, specifically a Sausage and Egg McMuffin. I schedule trips for first thing in the morning just so I’m out early enough to get one (oh to live in Hong Kong where they sell them 24 hours a day-can you imagine!)
So when my Hawksmoor book arrived I was absolutely delighted to find the recipe for HKmuffins, their lovingly boroughmarketified tribute to the dirtiest breakfast around. Off we poddled to SE1 to pick up the fixings:
Hefty “traditional” sausages from Ginger Pig
Nutty, meltable Ogleshield cheese from Neal’s Yard Dairy
(the eggs and muffins come from the rather more prosaic Sainsbury’s)
Take the sausages out of their casings (trying to ignore how gross sausage casings are) and squash ’em into patties about the same diameter as the muffins. Four sausages made three patties, you could probably get away with one each when the sausages are this fat (or “curvy” if we’re being polite).
Fry the patties for 5 minutes either side then add a slice of cheese to each one and grill them to melt the cheese.
Then start to go into a slight meltdown as you need to fry 3 eggs and toast and butter 3 muffins. A second pair of hands which are not distracted by the FA cup fourth round replay comes in handy here. Construct your muffin and devour-try not to get egg yolk down your chin/t-shirt.