Sausage, egg and cheese sandwich

Weigh a pound of ground turkey and add six grams of salt.

Grate in the garlic and add about a teaspoon of ground sage, a teaspoon of dried thyme and 15 cranks of black pepper, and mix together; fennel seeds belong in the mix too.

Store the sausage mix in a container until needed.

Divide into two quarter pound balls.

Toast the English muffins.

Set a skillet over medium-high and spritz oil onto the spatula; once the pan is ripping hot drop the balls in, cook 20 seconds, flip and smash them flat.

Let them cook through and develop what crust they can, since the meat is very lean, then drizzle over the maple syrup, which caramelises around the edges.

In the same pan on low, melt half a tablespoon of butter, add the scrambled eggs and mix lightly, leaving them slightly underdone.

Form the eggs into two piles and crank black pepper over the top, then take them off the heat.

Assemble with a drizzle of ketchup, the sausage patty, the egg and half a slice of cheese.

Put the sandwiches under the broiler for just 30 seconds until the cheese melts.