The Banger Recipe

Prepare muffins

Split the English muffins and lightly toast them. Spread 1/2 tablespoon softened butter on each muffin half and keep warm in a low oven (about 90–100°C / 200°F).

Cook sausages

Heat a skillet over medium heat and add 1 tsp olive oil. Add the two sausage links and cook, turning occasionally, until browned and cooked through (internal temperature 70°C / 160°F), about 8–10 minutes. Remove to a plate and keep warm.

Prepare tomato

While sausages cook, slice the tomato into 4–6 mm (1/4 in) thick rounds. In the last 2 minutes of sausage cooking, add tomato slices to the skillet, season with 1/2 tsp of the salt and a pinch of pepper, and sear quickly 30–60 seconds per side until slightly softened but still holding shape. Remove and keep warm.

Slice sausages

Slice each cooked sausage link in half lengthwise (or into 3 rounds if preferred) so they sit flat on the muffin.

Clarify/melt butter

Melt the 6 tablespoons unsalted butter in a small saucepan over low heat until fully liquid and just beginning to foam. Keep warm but not boiling.

Prepare a double boiler

In a heatproof bowl (stainless steel or glass) set over a pot of gently simmering water (water should not touch the bowl), whisk the 2 egg yolks vigorously with the 1 teaspoon lemon juice, 1/2 tsp Dijon, 1/8 tsp cayenne, and 1/4 tsp salt until slightly thickened and pale, about 1–2 minutes.

Emulsify

Very slowly, in a thin steady stream, add the warm melted butter into the whisked yolks while continuously whisking. Continue until the sauce thickens and becomes glossy. If it gets too thick, add a few drops of warm water. Keep the hollandaise warm (off the heat) until serving. Taste and adjust salt or lemon if needed.

Heat poaching water

Bring 1 liter of water and 1 tablespoon white vinegar to a gentle simmer in a wide saucepan. Add 1/4 tsp salt. Reduce to very gentle simmering (small ripples), not a rolling boil.

Poach eggs

Crack each egg into a small bowl. Create a gentle whirlpool in the water with a spoon and slip one egg into the center. Use the second bowl for the other egg and add it without disturbing the first if your pan fits both — otherwise poach sequentially. Poach for 3 minutes for runny yolks or 3 1/2–4 minutes for slightly firmer yolks. Remove eggs with a slotted spoon and briefly drain on paper towel.

Assemble base

On each buttered English muffin half, place the sliced sausage pieces to cover the muffin, then a slice of seared tomato.

Add cheese

Sprinkle about 2 tablespoons (approx. 1/4 cup between both servings) of grated sharp cheddar over the sausages and tomato. If desired, place under a broiler for 30–45 seconds to melt the cheese — watch carefully to avoid burning.

Top with poached egg and hollandaise

Place a poached egg on top of each muffin stack. Spoon about 2–3 tablespoons of warm hollandaise over each egg so it coats the egg and drizzles down the sides.

Garnish and serve

Sprinkle the finely sliced chives over the hollandaise and season with a light grind of black pepper. Serve immediately.