“I love a good McDonald’s fakeaway, and if you ask me, with the homemade sausage patties, this is even nicer than the real thing.”
Ingredients:
Makes 4
Sausage and Egg Muffin
— 300g pork mince
— ½ teaspoon ground white pepper
— ½ teaspoon salt
— 2 tablespoons butter
— 4 eggs
— 4 English muffins
— 4 slices of your favourite cheese
To serve
— emotional sauce (recipe below)
— smoked bacon jam (recipe below)
— hot sauce
Method:
1. Mix the pork mince, white pepper and salt together in a bowl and shape into four patties. If you have a ring mould, you can use that to shape your patties, but if not just use your hands.
2. Fry the sausage patties in half the butter on a medium heat until browned on both sides and cooked through, then remove to a warm plate nearby.
3. Melt the rest of the butter in the same pan and crack in your eggs. Use ring moulds if you have them to get the perfect round shape. I like to start the eggs on a low heat, then turn up to a high heat, add a tablespoon of water to the pan and cover with a lid so the eggs steam.
4. Split and toast your muffins under a grill or in a toaster. Top each muffin with a slice of cheese, sausage patty and egg and serve with emotional sauce or smoked bacon jam and a drizzle of your favourite hot sauce.
Emotional Sauce
“This is basically the best burger sauce you will ever have in your life. I’m obsessed with spicy food, so I added paprika and sweet chilli sauce to give it a bit of extra heat. Try making this for your next barbecue and you’ll be addicted in no time.”
Serves 2 as a dip or sauce
Ingredients
— 1 tablespoon ketchup
— 2 tablespoons good-quality mayonnaise
— 1 gherkin, roughly chopped, plus a splash of the liquid from the gherkin jar
— 1 teaspoon brandy
— 1 stalk of fresh dill, chopped
— ½ tablespoon sweet chilli sauce
— 1 teaspoon paprika
Method:
1. Blitz all the ingredients together in a blender to form a sauce. It’s really easy to scale this up if you want to make more – just double or triple everything and if you have any left over, keep it in a sealed, sterilised jar in the fridge for up to one week.
Smoked Bacon Jam
“This stuff just hits different. Breakfast, lunch or dinner, it’s the perfect condiment for any dish. I put it on a bacon butty one day and it changed my life for the better. Try it for yourself if you don’t believe me.”
Makes 3-4 jars
Ingredients:
— 220g smoked bacon, chopped
— 1 teaspoon fennel seeds
— 1 teaspoon vegetable oil
— 220g cider vinegar
— 220g tomato juice
— 20g balsamic vinegar
— 220g sugar
— 200ml black coffee
— 100g tomato paste
— 200g fresh tomatoes, chopped
Method:
1. Fry the bacon and fennel seeds in the vegetable oil in a large saucepan just until the bacon is cooked. Add in all the other ingredients and simmer for 1 hour on a low heat, stirring frequently so it doesn’t burn, until it’s nice and sticky. There will be a layer of fat on top of the jam but that’s fine, there’s no need to remove it.
2. Leave to cool, then blitz using a stick blender or in a food processor. I like to leave this with some chunks of bacon in it.
3. To store, put the jam in sterilised airtight jars and keep in the fridge for up to two weeks.
CHEF’S NOTE: Try this on sourdough toast with poached eggs, on a chicken or beef burger, or just by the spoonful!
Enter the comfort zone with Daniel Lambert’s delicious and playful recipes. Sometimes all we want for dinner is golden, crunchy and moreish, so whether it’s Salt and Chilli Chicken for Friday-night dinner, Irish-style Potato Nachos for when friends come over, or Cheeseburger Tacos if you fancy something new, Daniel Lambert has you covered.
Daniel Lambert is an Irish award-winning chef, who has worked in the professional restaurant industry as senior chef staff for over seven years. He rose to stardom by sharing quick and snappy cookery videos on TikTok, and his channel has since amassed over 315k followers. This is his first cookbook.
www.chefdaniellambert.ie | @chefdaniellambert
Lush by Daniel Lambert is published by Harper Collins and is available to buy now.
Photography by Leo Byrne | Food styling by Charlotte O’Connell and Clare Wilkinson.
