A hearty breakfast sandwich is more than just fuel for the day ahead – rich bacon, succulent sausages and sweet, tangy vine tomatoes are the perfect medley alongside a fried Clarence Court hen egg and its silky yolk. Sandwiched between two slices of fresh sourdough, it's a classic, British breakfast or brunch treat.
Pre-heat the grill to medium-high.
Coarsely grate the potatoes and place in a clean tea towel. Squeeze well to remove any excess moisture.
Tip the grated potato into a bowl then crack in one egg, self-raising flour, spring onions, garlic powder, seasoning and thyme leaves.
Mix well, divide the mixture into 2 and shape into flat patties.
Place the sausages on an oven tray lined with foil, drizzle over a little oil and grill for around 10 minutes.
Meanwhile, place a large frying pan on a medium heat and add 2 tablespoons vegetable oil. Fry the rostis for around 3-5 minutes on each side until deep golden brown. When cooked, transfer to a plate lined with kitchen paper then place on an oven proof plate at the bottom of the oven.
Add the bacon and tomatoes to the tray of sausages and continue to cook until the bacon is just turning crisp and the tomatoes are soft.
Wipe out the frying pan and return to the heat with 2 tablespoons vegetable oil. When hot enough, crack in the eggs and fry to your liking.
When ready to serve place a slice of sourdough on each plate, spoon over a generous dollop of tomato table sauce on each. Top with a rosti, followed by halved sausages and bacon rashers. Top with a few tomatoes. Add another dollop of sauce and add another slice of bread on top. Slice each sandwich in half and enjoy.
200g (around 1-2 medium potatoes) Maris Piper potatoes, peeled
3 medium Clarence Court hen eggs
1 tablespoon self-raising flour
3 spring onions finely sliced
½ teaspoon garlic powder
Freshly ground black pepper
A few sprigs fresh thyme, leaves picked
4 rashers back bacon
A handful cherry tomatoes
Cherry Tree Tomato Table Sauce
4 slices Bertinet sourdough bread