A hearty way to start the day — this breakfast burger combines juicy sausage patties, smoky streaky bacon, gooey cheese and a fried egg, all piled in a toasted ciabatta roll. Top with a swipe of sweet maple jam and your favourite Cornish ketchup for a flavour-packed bite.
🛒 Ingredients (Serves 2)
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2 Baker Tom’s ciabatta rolls, halved
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300 g high‑quality pork sausage meat
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4 rashers smoked streaky bacon
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2 slices mature cheddar or melting cheese
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2 eggs
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2 tbsp maple syrup (for jam)
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½ tsp black pepper
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Butter or oil, for cooking
🔪 Method
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Prepare the sausage patties:
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Divide the sausage meat into 2 equal portions and shape into patties slightly wider than your ciabatta rolls.
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Season with a little black pepper.
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Cook the patties & bacon:
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Heat a frying pan over medium heat.
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Cook the sausage patties for 4–5 minutes on each side until well‑browned and cooked through.
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In the same pan, cook the bacon until crisp.
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Make the maple jam:
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Reduce the heat to low and pour 2 tbsp of maple syrup into the pan drippings with bacon fat.
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Stir and cook briefly until syrup thickens slightly into a glossy jam.
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Toast the ciabatta:
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Butter the cut sides lightly and toast in a clean pan or under a grill until golden and crisp.
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Fry the eggs:
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In a small pan, fry the eggs sunny side up or to your liking.
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Build the burger:
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Spread a little of your maple jam inside each toasted ciabatta.
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Add the sausage patty, bacon, a slice of cheese, and finish with the fried egg.
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Serve with:
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A generous drizzle of The Cornish Ketchup Company The Cornish Ketchup ·
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Or try Red Pepper Cornish Ketchup · for a sweet pepper twist — great with egg and sausage.
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🧑🍳 Chef’s Tips
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Cheese choice: Mature cheddar works well, we love the cornish cheese company cheddar or Davidstows extra mature but try a smoky cheese to pair with the bacon flavour.
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Maple jam twist: Stir in a dash of cracked black pepper or smoked paprika for extra depth.
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Sauce pairing: Serve extra Cornish ketchup on the side for dipping — it complements the savoury sausage and bacon beautifully.