Who can resist the allure of that famous breakfast muffin from a well-known fast-food chain? Let’s face it, most of us have indulged in one at some point!
Serves 1
Why not take on the challenge of recreating this breakfast/brunch marvel at home, using the best ingredients that Bungay has to offer?
Yes, it’s indulgent, scrumptious, and might get a bit messy, but this brunch showstopper, coupled with our signature Bloody Mary, is an absolute triumph that will keep you going all day!
Ingredients
200g pork mince
2 treacle glazed bacon rashers.
Salt and pepper
Red Cheshire cheese
1 breakfast muffin
Butter
1 free-range organic egg
Brown/tomato ketchup
Preparation
Season the pork mince with salt and pepper and mix well in a bowl.
Divide the seasoned mince into two 100g portions and shape each into a ball. Spend about 5 minutes moulding each ball to ensure it holds together well.
Flatten each ball on a flat surface covered with baking parchment using a small plate. The patties should be slightly larger than your muffin.
Heat some oil in a frying pan and cook the bacon until it starts to crisp. Keep the cooked bacon warm in a low-temperature oven.
While the patties are cooking, grate 100g of Cheshire red cheese.
Cook the patties in the same frying pan, seasoning each side with salt and pepper.
Cook until each side is crisp and flavourful, about 2-3 minutes per side.
In a separate pan, heat some oil and fry the egg. Season with salt and pepper.
Once the patties are cooked, sprinkle cheese on each side, place two bacon rashers on one patty, add a dash of water to the pan and cover. The steam will help the cheese melt quickly.
Toast and butter the muffin halves, adding a spoonful of brown sauce to each.
Assemble your brunch muffin by placing the first patty with bacon on the bottom, followed by the other patty with cheese, then the fried egg, and finally the muffin top. Enjoy!
Bloody Mary Recipe
My journey to perfecting this Bloody Mary recipe has taken me through countless restaurants and pubs over many years. It was during my time at Oklava in Shoreditch that I stumbled upon the game-changing idea of using olive brine. By a stroke of luck, I also discovered the transformative effect of adding dill pickle brine! This combination creates a Bloody Mary base that is tangy, salty, fresh, and irresistibly delicious!
While Tabasco is a common choice, I’ve found that fermented hot sauce can add an exciting twist to the cocktail. When it comes to tomato juice, one might be inclined to choose pressed, but having tried both, I can confidently say that the concentrate is a better, more economical choice. To top it off, I like to garnish the glass with a skewer decorated with an olive, a slice of dill pickle, or any other fridge find that suits your fancy! Enjoy your homemade gourmet Bloody Mary!
Ingredients
20ml dill pickle brine
20ml olive brine (Perello olive brine recommended though, and green olive brine will suffice.)
3 dashes of Tabasco or fermented hot sauce.
2 dashes of Frank’s hot sauce
3 dashes of Worcester sauce
½ teaspoon of celery salt (plus some for-rim decoration)
½ a lime
50ml good quality vodka
70ml tomato juice from concentrate (or until the glass is full)
1 large highball tumbler filled with ice
Salt and pepper to taste
Preparation
To create a celery salt rim, rub the rim of the glass with a lime and roll it on a plate covered in celery salt.
Fill the glass to the top with ice. Add the lime juice, both brines, the vodka, and the liquid seasonings with salt and pepper and stir with a spoon.
Top up the glass with tomato juice, stir carefully, and garnish with a skewer decorated with an olive, a slice of dill pickle, or any other garnish you prefer. Enjoy your cocktail!
All the ingredients for the Bloody Mary can be bought from Bungay. We sourced the dill pickles in brine from the International Food Shop, the olives with brine from the Earsham Street Deli and all the liquid seasonings and tomato juice can be purchased from a variety of Bungay food outlets.
Double sausage and egg brunch muffin with maple glazed bacon and Red Cheshire cheese
