Fried Egg and Sage Sandwich

Last Christmas Day, early in the morning after speaking to my family all together in the Sydney sunshine, my boyfriend and I bundled up in coats and took two of these sandwiches to an almost empty Regent’s Park. As we sat on the park bench and watched children race their new bikes, our headaches from too many glasses of Christmas Eve fizz faded away. 

• 1 English muffin, sliced in half and toasted

• An egg

• 2 tablespoons of unsalted butter

• A few large sage leaves

• A generous pinch of sea salt

• A few teaspoons of tomato chutney (I use Ballymaloe)

In a pan heat the butter and just as it’s beginning to burn add in a few sage leaves. Once it’s frothy crack your egg into the butter, sprinkle it with salt, and fry until the whites are set and the yolk is still runny. 

Sandwich the fried egg between the muffin with spoonfuls of tomato chutney, a drizzle of the butter leftover in the pan, and the crisp sage leaves. Repeat the recipe if needed.