Ingredients:

  • 6 good quality pork sausages (bangers), casings removed (US: 6 sausages, approx. 12oz / 340g)
  • 1 tablespoon olive oil (15 ml)
  • 1 small onion, finely chopped (US: approx. 1/2 cup chopped / 75g)
  • 2 medium potatoes, peeled and cubed (US: approx. 2 cups cubed / 400g)
  • 1/4 cup milk (60 ml)
  • 2 tablespoons butter (30g)
  • Salt and pepper to taste
  • 6 large eggs (US: large, not XL)
  • 1/4 cup heavy cream (60 ml)
  • 1/4 cup shredded cheddar cheese (US: approx. 1 oz / 30g)
  • 2 tablespoons chopped fresh chives (30ml)
  • Pinch of nutmeg
  • Salt and pepper to taste

Instructions:

  1. Sauté the crumbled sausage and chopped onion in olive oil until the sausage is cooked through and slightly browned. Drain off any excess grease.
  2. Boil the cubed potatoes until tender. Drain and mash with milk, butter, salt, and pepper until smooth and creamy.
  3. Gently fold the cooked sausage into the mashed potatoes.
  4. In a bowl, whisk together eggs, heavy cream, nutmeg, salt, and pepper.
  5. Divide the bangers and mash mixture evenly among the muffin tin cups. Pour the egg mixture over the top.
  6. Sprinkle cheddar cheese and chives over the egg cups. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the eggs are set and the tops are golden brown. A knife inserted into the centre should come out clean.
  7. Let the egg cups cool slightly in the muffin tin before removing and serving.