Mix the flour, cheese, baking powder and salt together.
Beat the egg and combine with the milk, then mix slowly into the dry ingredients. Give the dough a quick, light knead (if the mixture is too wet for this, add a little more flour).
Roll out the dough to around 1cm thick and cut into rounds using a pastry cutter. You should get around 12 muffins, depending on the size of the cutter you use.
Put in the oven on a greased baking sheet for 10-12 minutes, until golden brown.
To top your muffins
While your muffins are in the oven, slice your raw sausages using a sharp knife (this will make them cook more quickly) then fry them in a little oil for a few minutes.
For the eggs, set a medium-sized pan of water on the hob to a soft boil. Take some clingfilm and place it over a cup with a small hollow inside. Drizzle with some olive oil and crack an egg into the film. Twist the film loosely around the egg and repeat until all your eggs are done.
Place the eggs around the edge of the pan and cook for four to six minutes, depending on the size of the eggs.
Once your muffins are done, slice and butter them. Put two or three slices of sausage on each muffin half, top with a poached egg and sprinkle with the chilli and chopped herbs.