Meanwhile, finely chop the coriander and half the pickled jalapeñ​​os. Finely slice the green jalapeños and red chillies. Score the sausage casing open and squeeze the meat into a bowl. Add the chopped pickled jalapeños, season well and give it a mix with your hands. Form into four equal-sized patties and set aside.

Heat a pan over a medium heat and add 1 tbsp olive oil. Once hot, add the sausage patties, squash down with a spatula and cook for 2 mins on each side (you might need to do this in two batches). Once charred and juicy, add a cheese slice on top, then transfer to the oven.

Put the sliced green jalapeños, red chilli, coriander and remaining pickled jalapeños into a bowl and mix to combine.

Back to the hollandaise! Put the egg yolks, 2 tsp cold water, 45ml pickled jalapeñ​​o liquor and a pinch of salt into a jug. Whizz until smooth using an immersion blender, then slowly pour the melted butter into the jug, whizzing with the stick blender to emulsify. Taste and season with salt and black pepper.

Heat 2 tbsp olive oil in a frying pan over a medium-high heat, then crack in the eggs – I like to use a greased cookie cutter to make sure the egg is the same size as the muffin, but you don’t have to. Cook for 5 mins, or until set, basting with oil. Remove from the pan.

Meanwhile, halve and toast the muffins. Divide the cheesy sausage patties between muffin halves, topping each patty with a fried egg and a generous spoonful of hollandaise. Garnish with the remaining chopped jalapeños and coriander.