077/18: Bacon, Sausage and Egg Muffins
Many, many years ago when I wasn’t fussy where my meat came from I used to enjoy the McDonalds breakfast muffins. Fast forward a few years and I saw some awesome Bacon, Sausage and Egg Muffins on Twitter from Original Fry Up Material.
On a visit down South, we went down to where they were meant to be serving that morning but they weren’t there so I never got to try their food. Recently, they popped up in my timeline again so it was time for me to create my own version!
The Prep:
The muffins were made using this recipe: Warmed milk, sugar, yeast and water. Mixed in a bowl with butter, flour and salt. Rested then rolled out and rounds cut.
Left to rise then pan fried.
The bacon had just been sliced the night before. It was a pork loin from Turner and George which I had cured for a week, rested for a week, smoked for 60 hours (12 hour smoke, 12 hour rest, repeat x4) then rested for another week. The bacon sliced really well, it felt like my best yet and it smelt great too!
I made the Sausage meat patties by following this recipe: Minced pork shoulder, sage, fennel, salt, garlic, thyme, nutmeg, black pepper and an egg white all combined then left in the fridge for an hour. The mixture was split into 8 and formed into patty shapes.
The Cook:
A fresh bag of Oxford Charcoal Oak Lumpwood was used to create a hot zone under the griddle plate, lit in 3 places and left to warm up. Once the fire was running well the griddle plate was put into place and left for 5 minutes to heat up.
With the griddle at the right temperature it was time to start cooking.
After a couple of minutes I flipped everything over and put the eggs into some mini cast iron pans from Lodge. I got them off Amazon for £10 each. They are pretty cool!
Time to Plate Up:
Toasted muffin, homemade tomato ketchup, 60 hour oak and cherry cold smoked back bacon, sausage patty and a fried egg. 
Quick dab at the yolk to get this photo!
Time to Eat:
Another one without the yolk running this time.
I ate both of these! 
SUMMARY:
Oh my goodness, what a glorious breakfast to start the day with! The muffins weren’t too hard to make and the sausage patties were easy, you could even just use bought sausage meat or slice open some sausages to make it easier. The bacon was immense, my best one yet – hopefully the freezer is now full enough to see me through the summer until I can cold smoke some more!
I was impressed with the little pans, I put plenty of oil in and just cooked the eggs for about 90 seconds. I had to put a knife under the eggs to get them out so a little pallete or pastry knife might be easier next time. The sausage meat was good but not great, I think a more traditional sausage meat blend/recipe would be better so I will try that next time.
The Kamado Joe Griddle pan is a beast, cooked a lot on that so far!
| Cook Difficulty: | 2/5 |
| Cook Duration: | Short: 2/5 |
| Cook Equipment: | Kamado Joe Big Joe |
| Cook Method: | Direct / Griddle |
| Charcoal: | Oxford Charcoal Oak |
| Smoking Wood: | N/A |
| Cook temperature: | N/A |
| Cook time: | 10 minutes |
| Internal temperature: | N/A |
| Notes: | 1: Try a more traditional British Sausage meat recipe 2: Get a pallete or pastry knife for getting eggs out the little pans. |
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