Sausage and egg sandwich by Max Halley

Makes 1
mini ciabatta 1 (from the supermarket)
chipolatas 5-6 (or 3-4 burger-vanned whoppers)
mayonnaise
hot sauce or other condiment
eggs 2, boiled (1, if frying)
butter

When rosy-fingered dawn comes up, get your bangers in a pan. Those little ciabattas from the supermarket keep for days. If they go a bit soft in the bag, sprinkle them with water and put them straight on the shelf of a hot oven for 3 or 4 minutes. It seems weird to wet bread because it goes floury and sticky, but when it gets hot again, it regains its original charm.

I put Tabasco and malt vinegar in the mayo of all my breakfast sandwiches, but maybe you’re a mustard and ketchup person. Do what you like, but mix it with mayo.

Fry the sausages on a low heat for a long time (about 15 minutes), turning them regularly. If they are large, burger-van them. This means cutting them lengthways halfway through cooking and squishing them hard.

I’m weird: I like 7-minute boiled eggs crushed with a fork in my breakfast sarnies. You might not be weird – so fry away.

Mix half the fat from the sausage pan into the mayo along with the condiments. Fry the insides of the bread, then butter the bottom and mayo the top. Sausages in, eggs on top of that and mash mash mash. Lid on. Bit of a squish, cut it in half and get busy. I once made this with two giant crumpets instead of bread and even more sausages.

From Max’s Sandwich Book by Max Halley (Bonnier Books , £16.99)