Justine Schofield's Sausage, Capsicum & Egg English Muffin with Birch & Waite Aioli Sauce & Dip

Serves: 4
Prep time: 15 Minutes

Olive Oil1 tsp
Italian-Style Sausages4
Jarred Roasted Red Capsicums, Roughly Chopped2
English Muffins, Split In Half
Salt & Pepper
Aioli Sauce & Dip125 mL


  1. 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.
  2. Crack eggs into same pan used for sausages. Season with salt and pepper and cook to your liking.
  3. Toast the muffins.
  4. 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 

Explore Our Recipes

Looking for some inspiration to enhance your menu? Our recipes have been hand selected to help you elevate your menu with authentic flavours and fresh ideas.

Explore Our Range

We’ve created a wide range of batch crafted, superior-quality products, all made with the finest, fresh Australian ingredients in our kitchens in Marrickville, Sydney.