Method

Place milk into a jug and heat in microwave until lukewarm. Stir in the sugar and yeast and
set aside.

Place the sugar, flour and salt in a bowl of a stand mixer and combine. Pour in the milk and
oil and knead using the paddle attachment until shaggy dough is formed. After 2-3mins switch to the dough hook and knead for 5-10mins until dough is smooth and elastic.

Shape into a ball and place into an oiled bowl and cover. Allow to prove for 1-2 hours, or until doubled in size. Turn the dough onto a lightly floured worktop and roll to 2-2.5cm thick.

Flour a 7-8cm cookie cutter and cut out the muffins, rolling and reshaping an excess. Place each muffin onto a making trey dusted with semolina. Dust the tops with semolina and cover. Set aside to cover for 30-45mins until risen and puffy.

Meanwhile make the sausage patties by removing the skin from the sausages and place into a large bowl with the spices. Mix and then form into 12 even balls and flatten into patties the same size as the muffins.

Heat a frying pan on low-medium heat and cook the muffins for 6-8mins each side. Ensure the pan is not overfilled. Once golden brown, place on wire rack to cool fully.

Fry the sausage patties for 2-3mins on medium heat until golden on each size and cooked through. Clean the pan and fry the eggs.

To assemble, use a fork to split the muffin. Top with the sausage patty, a slice of cheese and fried egg and enjoy.