Step 1

In a large mixing bowl or the bowl of a stand mixer, place the flour, yeast, salt and caster sugar. Combine 125ml warm water, the milk and oil in a measuring jug.

Step 2

Add ¾ of the liquid into the dry ingredients and mix, using one hand (or the dough hook attachment of a stand mixer), until a shaggy dough forms. Continue to add enough of the remaining liquid until you have a sticky dough and no floury patches remain in the bowl.

Step 3

Tip the dough out onto a lightly oiled work surface and knead by hand for about 10 minutes (or knead for 6-8 minutes using a dough hook). The dough should feel silky and stretchy. Shape into a ball and place into a lightly oiled bowl. Cover with a clean tea towel and allow to rise in a warm place for 1-2 hours, or until noticeably larger in size.

Step 4

Once risen, knock back the dough to get rid of any large air bubbles and tip onto a surface dusted in flour and semolina. Roll out the dough to a thickness of around 2cm and use an 8cm round cutter (or similar sized bowl if you don’t have one) to cut out 6 muffins, re-rolling where necessary. Place onto a baking tray dusted with semolina, cover with a dry clean tea towel and leave to rest for 30 minutes, until soft and fluffy, before cooking.

Step 5

When ready to cook the muffins, preheat a large frying or flat-bottomed skillet on a low heat. Once the pan is evenly heated, cook the muffins for 10 minutes on each side. They should turn a dark golden brown on the top and bottom and no longer feel doughy on the sides when ready.

Step 6

Tip the sausagemeat into a bowl and season well. Divide into 6 equal-sized balls and press down firmly to flatten into patties about 9-10cm across. Fry the sausage patties in a frying pan over a medium heat for 2-3 minutes on each side, or until cooked through and caramelised and the juices run clear with no pink meat. Once you’ve flipped the first side, place a slice of mozzarella on top of each patty, to melt.

Step 7

To make the round eggs, place a frying pan that has a lid over a low heat and add just enough water to cover the bottom. Place 2x9cm greased egg rings (or round metal cutters) into the water, then crack an egg into each one. Cover with the lid and cook for 2-3 minutes, until the whites are set and the yolks cooked to your liking.

Step 8

Split, then lightly toast and butter each muffin and spread the bottom pieces with a layer of pesto. Follow with the sausage patties and finally, the eggs. Sandwich with the muffin tops, then serve immediately, or package up as directed (below) to freeze.