* Olive oil
* 2 Debbie and Andrew's Harrogate 97% Gluten Free Pork Sausages, de-skinned
* 2 large Eggs
* Salt
* Black pepper
* 1 Avocado, Mashed with the Juice of 1 Lime
* 100ml of water

===Method===
* Take two stainless steel 8cm cutters, and grease using Olive oil.
* In a mixing bowl, de-skin the Sausages, season and mix.
* On a plate, take the cutter and fill with the Sausage meat.
* Take a Frying pan, add Olive oil, and cook the Sausage patty on a medium heat for around 4 minutes.
* Flip over, cook on the other side for 4 mins - place the cutter around the Meat again to retain the shape.
* Wash and clean the cutter.
* Take the Eggs and crack into a bowl. Pierce the Egg yolks with a fork.
* In a non stick Frying pan, heat some Olive oil. Add the cutter to the pan. Once the Olive Oil is hot, pour in the Egg.
* Repeat this with the second Egg. Season with Salt and Pepper.
* Once the Eggs are cooking add the water to the pan, reduce the heat and cover. Allow the eggs to Steam for a couple of minutes.
* Remove from the pan. Assemble the Muffin by layering the Sausage meat on top of the Egg. Top with Avocado, and add the eggy lid.
* You can add [http://paleopolly.com/2014/12/15/paleo-bacon-sandwich-with-ketchup/ Paleo Polly’s paleo ketchup] for tomato sauce fans!
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