Breakfast Muffin Sandwich

A sandwich that makes the hangover worth it. Almost.

Serves 2 


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.



Tags: Breakfast