Golden brioche muffins cradle a molten-cheese chicken patty, sweetened with fig chutney and lifted by fresh rocket. A soft poached egg spills its warm yolk over everything, mingling with gentle heat from chilli flakes. It’s cosy, rich, and irresistible!
Ingredients:
2 Ormo® Brioche Muffins
3 Chicken sausages
2 Eggs
2 slices of cheese (or 40g grated)
40g Fig chutney
Handful of Rocket leaves
Chilli flakes, to taste
Salt and pepper, to taste
Method:
1. Remove the skins from the chicken sausages and place the sausage meat in a bowl. Mash together with a fork until evenly mixed.
2. Divide the mixture into 2 equal portions, roll each into a ball, then flatten slightly on a sheet of baking paper to form patties.
3. Place the patties in the air fryer or oven at 180°C and cook for 14 minutes or until fully cooked through, turning halfway through for even browning.
4. Fill a saucepan with water (about 5–6 cm deep) and bring to a gentle simmer. Add a splash of vinegar (optional). Crack each egg into a small cup, then gently slide it into stirred water. Poach for 3–4 minutes until the whites are set but the yolks remain soft. Remove with a slotted spoon and drain on kitchen paper.
5. Cut the brioche muffins in half and toast until golden brown.
6. Once the patties are cooked, place a slice of cheese on top of each and return them to the air fryer or oven for 1 minute, just until the cheese melts.
7. Spread fig chutney over the bottom half of each toasted muffin. Add a few rocket leaves, then place a cheese-topped patty on top.
8. Gently place a poached egg on each patty and sprinkle with chilli flakes.
Season to taste. Top with the other half of the muffin and serve immediately.
