PREPARATION TIME: 10 MINUTES

COOKING TIME: 15 MINUTES

MAKES: 4

TIM’S ‘PIMPED-OUT’ SAUSAGE AND EGG MUFFIN

My best mate, Tim, has pestered me to put this recipe into my book for years. He is obsessed by it. Every time we would go to brekky he would say, ‘What about a chorizo, onion and egg roll?’ I think he originally got the idea from Sydney’s Eveleigh Markets, and at the time, I wasn’t too sure about it. But after having a few and knowing how easy they are to whip up, the recipe had to go in the book. So here it is, Tim’s pimped-out sausage and egg muffin (sans muffin).

2 large red onions, halved and sliced

2 tablespoons olive oil

4 chorizo sausages, split lengthways

1 tablespoon balsamic vinegar

4 free-range eggs

4 soft bread rolls

125 ml (4 fl oz/½ cup) chipotle chilli sauce (see note)

Turn on your barbecue or heat a large heavy-based frying pan (I like using cast iron) to a medium–high heat. Begin by sautéing your onions in a little olive oil. When they start to soften, add the chorizo to the pan, split side down. Flip the chorizo occasionally; you want the fat to melt and the open side to be slightly crispy.

Continue cooking the onions, adding the balsamic vinegar — the onions should now be nice and soft and beginning to caramelise (I don’t mind the odd crispy, burnt onion on my sandwich).

Once the chorizo looks almost cooked, crack the eggs onto your barbecue hot plate or make room in the pan and cook to your liking, runny is better!

To serve, take the soft roll and pile with the chorizo, some of the onions, egg and a drizzle of the chipotle.

NOTES

∎   You can purchase chipotle chilli sauce from speciality grocers or deli supermarkets. I even see it every now and then at the larger chain supermarkets. Or as an alternative, there are lots of Mexican stores online.

∎   Check out the step-by-step video as Tim shows how best to cook and serve up this bad boy.