Hairy recipe: Egg Muffin
4 sausages, each around 65g (seems to be the average weight)
4 slices of low cal sliced cheese (optional)
250g lean turkey or chicken mince
1 tbsp tomato puree
1 slice smoked back bacon
1 tsp dried sage
Heat a griddle pan on a high heat for at least 5 minutes. If using the sausages, remove the skin from each and form each one into a very flat, round patty.
When the griddle is too hot to hold your hand over, add the sausage patties. Grill for 3 minutes on each side, adding a cheese slice to each for the last minute. If the griddle pan is hot enough, the patties will not stick.
Spray a large frying pan with a low cal oil or butter spray. Break the eggs into the pan and cook on a medium heat until the whites are just set.
Split and toast the muffins. Add the sausage pattie to four of the muffin halves. Trim the eggs if too unwieldly (you can use a cookie cutter for extra neatness) and place on top of the patties. Serve immediately.
If making the chicken or turkey version, put the mince in a bowl. Trim the bacon of all fat and dice as finely as you can. Add to the bowl with the sage. Season well with salt and lots of black pepper. Form into 4 patties and proceed as above.