Save to your scrapbook
Sausage & egg baps
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
454g pack essential Waitrose British Pork Sausagemeat
4 Waitrose British Blacktail Free Range Medium Eggs
3 tbsp essential Waitrose Half Fat Mayonnaise
100g pack watercress, roughly chopped
4 essential Waitrose Wholemeal Giant Baps, cut in half
1. With wet hands, divide the sausagemeat into 4 and mould into large flat burger shapes. Place on a foil-lined grill pan and place under a preheated grill for 5-6 minutes each side until golden and cooked throughout.
2. Poach the eggs in boiling water for 2-3 minutes.
3. Meanwhile, mix the mayonnaise and watercress together and place on the bottom halves of the 4 baps, top with the burger and egg. Place the bap lids on top and serve with salad
Typical values per serving:
This recipe was first published in August 2014.