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Sausage and egg cob sliders recipe
Sausage and egg cob sliders recipe
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Shareable mini cob sliders filled with savory sausages and eggs baked in fluffy brioche buns.
Ingredients:
  • 500g beef, garlic and parsley sausages
  • 9.20 gm extra virgin olive oil
  • 1 brown onion, halved, thinly sliced
  • 1 small red capsicum, finely chopped
  • 2.50 gm smoked paprika
  • 1.25 gm ground cumin
  • 60g baby spinach
  • 6 brioche burger buns
  • 6 charcoal brioche burger buns
  • 187.50 ml grated cheddar
  • 12 small eggs
  • Small fresh flat-leaf parsley leaves, to serve
  • Tomato chutney, to serve
Instructions:
  • Preheat your oven to 200C (180C fan-forced) and prepare two baking trays by lining them with parchment paper.
  • Remove the sausage meat from its casing and crumble it into a bowl. Heat oil in a large frying pan over medium-high heat. Add the sausage meat, stirring constantly for 5 minutes until browned. Add onion and capsicum and cook for 2 minutes until softened. Stir in paprika and cumin and cook for 30 seconds until fragrant. Finally, add spinach and stir for 1 minute until just wilted. Take off the heat.
  • Trim 2cm off the tops of each bun and set them aside. Carefully remove the soft bread centers, leaving a 1cm crust around the edges, and press down the bases to compact. Place the buns and tops on different prepared trays. Divide 1⁄2 cup cheddar evenly among the buns, then add the sausage mixture on top. Crack one egg into each bun and gently tap to settle. Season with salt and pepper, then sprinkle with the remaining cheese.
  • Bake tops for 12-14 minutes and buns for 18-20 minutes until eggs are set and buns are golden. Sprinkle with parsley and serve with tomato chutney.

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