Breakfast Muffin Sandwich
A sandwich that makes the hangover worth it. Almost.
For the spicy tomato sauce
- 1 tin plum tomatoes.
- 3 tbsp dark brown soft sugar
- 3 tbsp red wine vinegar
- 1 veggie sausage patty made using 2 veggie sausages
- 1 tsp Worcestershire sauce
- 1/2 tsp chilli flakes
For the rostis:
- 200g clean skinned waxy potatoes
- 2 tbsp plain flour
- 2 tbsp butter and 1 tbsp vegetable oil
- Sea salt and black pepper
For the sandwiches:
- 40g Two Chicks egg whites
- 40g sliced cheese such as Gouda or Maasdam
- 2 muffins, sliced in half
- 4 vegetarian sausages, skins removed and the sausages rolled first together into two balls, and then flattened in to two patties
- Sea salt
- 2 tbsp spicy tomato sauce
- Begin with the tomato sauce. In a small pan combine all the ingredients and cook on a medium heat for 20 minutes.
- Leave to cool then blend in a NutriBullet or similar.
- Return to the pan and reduce for a further 15 minutes. Decant into a container and set aside.
- For the rostis, place the potatoes in a saucepan and cover with cold seasoned water, place a lid on and bring them to the boil. As soon as the water starts boiling, drain them am cool down under cold water.
- When cold, grate the potato and season with salt and pepper and the flour, form into two patties and place into a frying pan with the butter and a little oil.
- Cook on a medium - low heat for 10 minutes before turning over and cooking for another 10 minutes.
- Once turned over, begin cooking the patties and egg whites sprinkled with a little salt, 3-5 minutes on each side using a silicone mould for the eggs.
- To assemble, lightly toast the muffins and build the sandwich, topping with the sauce and serving more on the side.