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Forget starting the day with the full English, this juicy little number will get you out of the starting blocks and keep you cranking right up til lunch. A brioche bun topped with a chili avocado smash, peppery watercress, a juicy pork & fennel sausage patty and lets not forget the beautiful runny fried free range egg. Simply delicious.
500 grams pork & fennel sausages
4 free range eggs
2 ripe avocados
2 teaspoons chili flakes
The juice of half a lemon
Salt & Pepper
4 small handfuls of watercress
4 burger buns, baps, or English muffins, halved & toasted
1 handful of coriander leaves
Begin by halving the avocados and scooping out the flesh into a bowl. Add a good pinch of salt & pepper, the lemon juice and the chilli flakes. Mash with a fork, cover and set aside.
Patties: Remove the sausage meat from the casing, divide up into 4 x 125g portions and shape into burger patties 2-3 cm thick. To a skillet or heavy bottom fry pan on a medium heat add a glug of olive oil and cook the burgers for 3-4 minutes each side. Remove and keep warm.
Place the 4 free range eggs into the same pan and fry gently for 3-4 minutes until the whites are cooked and the yolks are tender & wobbly.
To build the burger, divide and spread the avocado smash on the base of each bun, then add a handful of watercress, the pork patty, top with the runny fried egg, some coriander and top with the bun and devour.