Serves: 4
Prep time: 15 Minutes
| Olive Oil | 1 tsp |
| Italian-Style Sausages | 4 |
| Jarred Roasted Red Capsicums, Roughly Chopped | 2 |
| Eggs | 4 |
| English Muffins, Split In Half | |
| Salt & Pepper | |
| Aioli Sauce & Dip | 125 mL |
Method
- 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!
Cook’s Note
Recipe created for Birch & Waite by Justine Schofield
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