Justine Schofield's Sausage, Capsicum & Egg English Muffin with Birch & Waite Aioli Sauce & Dip
Prep time: 15 Minutes
|Olive Oil||1 tsp|
|Jarred Roasted Red Capsicums, Roughly Chopped||2|
|English Muffins, Split In Half|
|Salt & Pepper|
|Aioli Sauce & Dip||125 mL|
- Heat a pan over medium heat. Add sausage and cook for 4-5 minutes or until golden and cooked through. Remove and cool slightly before cutting in half lengthways.
- Crack eggs into same pan used for sausages. Season with salt and pepper and cook to your liking.
- Toast the muffins.
- Spread Birch & Waite Aioli Sauce & Dip generously onto each side of the muffins. Top with capsicum, sausage and egg then sandwich together. Enjoy!
Recipe created for Birch & Waite by Justine Schofield
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