If using whole sausages, start by removing them from their casings and placing the meat in a bowl. Add the chopped rosemary, sage, thyme, hot honey, and truffle oil (if using).

Using your hands, mix everything together until the herbs and seasonings are evenly distributed throughout the sausage meat. Once combined, divide the mixture into six equal portions and shape each one into a round patty. Set them aside while you prepare the pan.

Heat a little olive oil in a frying pan or griddle over medium heat. Once the oil is hot, add the sausage patties, working in batches if necessary to avoid overcrowding the pan. Cook for about 3-4 minutes on each side until they develop a deep golden-brown crust and are fully cooked through. If serving immediately, keep the patties warm in a low oven while preparing the eggs.

Using the same pan with the flavorful sausage drippings, add small spoonfuls of pesto and allow it to heat up slightly. Crack the eggs directly over the pesto, letting them cook in the herby oils for extra flavor. Allow the eggs to cook for 2-3 minutes until the whites are fully set while keeping the yolks slightly runny. If you prefer a firmer yolk, you can carefully flip the eggs for an additional 30 seconds. Just before removing them from the heat, sprinkle with grated parmesan.

While the eggs are cooking, toast the halved English muffins until golden brown. Spread a generous layer of truffle mayonnaise onto the base of each muffin. Place a cooked sausage patty on top, followed by a pesto-fried egg. Add a slice of crispy prosciutto and finish with a drizzle of hot honey and an extra sprinkle of parmesan for added depth of flavor.