HAPPY FATHER's DAY!

As promised, here is my idea of a perfect Father's Day brunch... Sausage and Egg Sarnie.

I use my homemade Marmite bread (but use any bread you fancy) for the base of this sarnie and to make it look a little bit prettier I just used a round cookie cutter to make the bread circular before toasting...so simple.

I then removed the skin off a Cumberland Sausgae (I used the Asda reduced-fat ones as they are gluten free) and patted it into a burger shape, using the same cookie cutter to make them the same size.

Having toasted the bread rounds and fried the sausage burgers off, all that was left to do was poach an egg. Both myself and my dad like a runny yolk so ours poached for about two minutes. However, mum likes a firm poached egg so I gave hers about four minutes.

TOP TIP #1: A splash of vinegar (I use cider vinegar) in the poaching water helps keep the egg in a lovely neat shape.

TOP TIP #2: Create a swirling whirlpool in the poaching water just before you crack your eggs in to help them form that perfect shape.

With all of the componants complete it was just a simple assembley job! One piece of toast, the sausage burger and then the egg, all topped off with another bit of toast. While I am a bit of a purist and go sauce-less, it's always good to pop a bottle of HP Sauce and a bottle of Ketchup (you have to try the Tiptree Wilks and Sons Ketchup as it is the absolute best....I'll post a link) on the table for everyone to help themselves to.

Not only does this brunch keep you going, thanks to the complex carbs and protein but it feels really indulgent (when it's actually fairly healthy). Ok, it's not something I'd bother to make every single day but it makes a really nice treat and it really is easier than it looks!

Let me know if you try it!

xo

Ketchup Link: http://www.tiptree.com/goto.php?sess=+A5B5340545C57+F1D421317445C5F1D1D58+E+C57+9+95C554751465D1B125214+543&id=107&ret=product_list.php?cat=4&menu=products&image=1