You will need (for two):
- 4 cumberland burgers
- 2 eggs
- 2 thick slices of mild cheddar cheese
- 2 muffins
I was lucky to be able to get these cumberland burgers from the farmers’ market and without them it wouldn’t have been the same. I reckon you could make cumberland burgers if you can’t get them by squeezing the sausage meat out of some nice sausages and making burger shapes.
Start by frying the burgers until brown on the outside and cooked through. Meanwhile get another pan on the heat to fry the egg in. I fried my egg inside an upside down pastry cutter so it was the same size as the muffin. Maybe a bit unnecessary but I didn’t want odd shaped egg white hanging out of my muffin; it would have ruined the effect! When the egg is almost ready and the yolk still gooey get the muffins toasting.
For the last minute or so of cooking the burgers put a slice of cheese onto two of them so that the cheese starts to melt. When it’s all ready assemble the burgers as so from the bottom up: muffin, burger with cheese on, other burger, egg, muffin. Then give it all a nice squeeze to get the egg yolk and juices flowing.
The idea behind this was about the use of quality ingredients. The burgers, egg and cheese were all local and very good quality making the whole thing so much better.
We actually had this for dinner which I have since been told is referred to as ‘brinner’. Lovely. Never again will I buy this in a sad greaseproof wrapper because I know I can make it both bigger and better. I’m not sure I’ve ever made anything quite so filling; the hash browns were entirely unnecessary. I was very pleased with my efforts and can confirm that this is the best brinner I’ve ever had.