Sauage, Egg and Mushroom Muffin

Sauage, Egg and Mushroom Muffin

Serves 2

Ingredients
4 x Low Fat Beef Sausages
2 x Portabello or Breakfast mushrooms, sliced
2 x Wholemeal Muffins, halved and toasted
2 x medium to large free range eggs
Low fat margarine
Salt & Pepper
Tomato Ketchup
Spray Olive Oil


Recipe
1. Spray the griddle with low fat cooking oil and place on a medium heat.
2. Carefully score the sausages down one side with a sharp knife and remove the sheath. Take two of the sausages and roll them together in your hands to form a patty.
3. Place the pattys on the griddle and cook evenly for 8 - 10 minutes sealing the meat all over.
4. After five minutes place the mushrooms into the griddle and cook evenly for 2-3 minutes and then remove.
5. Lightly spread margarine on to the muffins and place the patty on the bottom and add the mushrooms on top.
6. See perfect eggs for fried egg instructions.
http://stevemyersfood.blogspot.com/2009/12/perfect-eggs.html
7. Repeat step 6 a second time and then place the egg on top of the mushrooms.
8. Finally add tomato ketchup and place the muffin lid on top and serve.