Sunday, 5 March 2017

Breakfast Bagels

To make the patties:
500g pork mince
4 1/2 tsp dried sage
2 1/4 tsp brown sugar
1/4    tsp salt
1/4    tsp pepper

Mix thoroughly in a bowl - this is really best done with your hands. Or get your OH to do it, if he's obliging.

Divide mixture between 10. We use a burger maker (our one gadgetry concession!), but you can roll into little meatballs and then flatten. Place the patties on a plate, separating with a layer of grease proof paper.

Refrigerate overnight, or for at least a few hours.

When you're ready to cook, fry over a low-medium heat and drain any excess fat off.

Serve as part of a bagel/muffin:
You will need:
5 bagels
10 cheese slices (NOT sliced cheese, but the cheapest processed cheese slices)
5 eggs
Butter, to spread
5 sheets of foil

Preheat the oven to its lowest setting BEFORE you start to cook the patties.

Split the bagels in two and toast lightly. Spread with butter and top each side with a cheese slice.

Scramble the eggs a make a small omelette with each egg.

When the patties are cooked, put one on one side of the bagel, top with one of the omelettes, top with another pork mine patty and finish the burger with the other half of the bagel. Wrap in foil and put in the oven for about 10-15 minutes until the  cheese is lovely and melty.