Sausage, Cheddar, and Chive Muffin with Soft Boiled Egg

I'm going to start off by saying that getting the egg runny in this recipe is not very easy. You have to make sure that you're boiling it for exactly 3 minutes. Not any longer. My inspiration for this recipe was from the bakery, Craftsman Wolves in San Francisco. They are known for this muffin and it's the best muffin i've ever eaten. This recipe is more of a biscuit dough rather than a soft muffin.

If I have a choice, i'll always go for a savory breakfast. As much as I love blueberry muffins or pancakes, I always pick the eggs Benedict at brunch. This is why this muffin is my absolute favorite. There is nothing better than cutting into a savory muffin and have yolk spilling out of it. 

INGREDIENTS

• 11 large eggs at room temperature (2 extra just in case!)

• 8 oz breakfast sausage

• 1 cup shredded cheese

• 1/4 cup chopped chives

• 2 cups all purpose flour

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/3 cup butter chilled and cut into small cubes

• 1 cup buttermilk

• 1/2 cup half and half

• 1/3 cup parmesan cheese

DIRECTIONS

1. Bring a large pot of water to a boil and boil your eggs for exactly 3 minutes. Remove eggs from boiling water and stick them in ice water. Peel the eggs once they have cooled down.
2. Preheat oven to 400 degrees F.
3. Take take your breakfast sausage out of the casing and cook, breaking into smaller pieces with a wooden spoon for about 7 minutes. Chop into smaller pieces. 
4. combine flour, salt, pepper, baking soda, and baking powder in a large bowl
5. Take your butter and mix it in with your fingers until it is incorporated in your flour
6. Pour in your buttermilk and half and half and stir with a wooden spoon until just combined
7. Add in your cheddar cheese, sausage, and chives and stir until just incorporated. 
8. Grease your muffing tin and spoon about a tablespoon of batter into each prepared muffin cup. Gently press 1 egg into the center of the batter in each cup. Scoop two more tablespoons of batter on top of the egg and cover it completely. I used my hands to make sure it was molded perfectly around the egg.
9. Sprinkle the top of all the muffins with some parmesan cheese and bake for about 15-18 minutes.