Chipolata and Egg Breakfast Sandwich



  • 1/2 Pack of Perfectly Balanced Beef and Carrot Chipolatas, split in half
  • 6 English muffins 
  • 1 tomato, sliced
  • 1 cup sprouts
  • 4 eggs
  • 1/4 cup milk
  • 2 teaspoons olive oil
  • sweet chutney


  1. Beat eggs, milk, salt and pepper in a bowl until blended. Heat olive oil in a frying pan on medium heat and pour in egg mixture. As the egg begins to set, gently pull and form 6 curds.  
  2. In In the meantime heat 1 tablespoon of olive oil on low to medium heat. Cook the chipolatas for 10-15 minutes, or until fully cooked. 
  3. Spread each side with sweet chutney, and place sprouts followed by split chipolatas over the muffin bottom. Top with scrambled egg, 2 slices tomatoes, and then cover with another muffin top to create a sandwich. Repeat with remaining English muffins to make 6 sandwiches.
  4. If you want to freeze them, tightly wrap in plastic wrap and place in the freezer. To reheat, remove plastic wrap from the frozen sandwich and wrap in a paper towel. Place into microwave for 1-2 minutes, or until heated through completely.

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