We’ve come to the end of the ritual and wild horses couldn’t keep me away because this legend is a gas gas gas! Yep, as you may have guessed, I’ve finally convinced my dear friend, ex-lover and God amongst men Mick Jagger to drop by and visit … on record.
It truly is amazing how many people in the world are rooting for Megs’ return to the A-list.
I grew up with Mick and Keith in Dartford in the ‘50s – remember, I kicked Keith out of Annelie and my barbershop quartet minus one leading to the boys forming Rolling Stones. You’re welcome.
Despite the fact we semi-offended Keith by giving him the boot, he appreciated that it was the push he needed … allowing us to play the integral role in Rolling Stones success, as Mick wanted.
While we’ve dutifully carried out our work as their muses life has gotten in the way over the years and sadly we never get to spend as much time together as we’d like, so I was super thankfully he made the long flight over to visit!
After quickly catching-up and gleefully accepting his request to be little Devereux’s godfather, we got to work on the main purpose of the visit – Meggstravaganza – and devoured way too many MickMuffin Jaggers.
It is a fact universally acknowledged that breakfast is the best menu at McDonald’s … and its piece de resistance, is the Sausage and Egg McMuffin.
And this takes that majesty, flips it and reserves it, into something even greater – a big kick of chilli, just cooked egg and cheddar so sharp it could cut a bitch.
Long story short, enjoy!
500g pork mince
1 onion, finely diced
2 garlic cloves, minced
1 tbsp muscovado sugar
a couple of sage leaves, finely chopped
1 tbsp flat leaf parsley, finely chopped
1 tbsp dried chilli flakes
pinch of nutmeg
good whack of salt and pepper
8 Jon English Muffins
8-16 slices vintage cheddar
8 eggs, sunny-side up
Sriracha or chilli jam, to taste
Slash Browns, to serve
Combine the mince, onion, garlic, sugar, sage, parsley, chilli, nutmeg, salt and pepper in a large bowl and scrunch with your hands until well combined. Divide the mixture into 8 even balls.
Heat a lug of olive oil in a large skillet over high heat, when piping hot, reduce heat to medium and add half the patties to the pan and flatten with a spatula to about 1cm thick. Cook for about 5 minutes, flip and cook for a couple more. Remove from the heat and repeat the process with the remaining patties.
While the patties are on the go, split the muffins and get toastin’. Top half of each muff with a slice of cheese and place the cooked patties straight on top.
Once the patties are done, cook each egg until the whites are just done and the yolks are perfectly cooked. Place on top of the patties, drizzle with Sriracha or chilli jam and top with the other muff-half.
Devour … with a generous amount of Slash Browns.