• 2 thick slices of good sourdough or country bread (white or wholemeal) 
• A generous knob of butter, softened
  75g mature cheddar, thinly 
• sliced
  2 slices of free-range or organic ham 
• 25g of sauerkraut
• 2 Tsp of English or Dijon mustard
• 1 fresh organic egg
• Salt and freshly ground black pepper
•  

If you fancy making this outside over a bbq make sure you have a hot fire going with plenty of lovely, glowing embers. It should be kicking out a nice amount of heat, but it shouldn’t be over-aggressive. Set a heavy cast- iron frying pan or plate down over the fire and let it heat up. Alternatively use your hob in the kitchen.

Set the bread down on a board and butter the top of each slice. Lay a slice butter-side down in the pan or on the hot plate. Place the slices of cheddar on top of the bread. Follow this with some torn pieces of ham, then a generous sprinkling of sauerkraut, spread the top slice of bread with a good lick of mustard then pop it down on top (butter side up). Using a spatula, press down on the sandwich.

Keep an eye on the sandwich as it cooks – don’t let the underside burn. When it’s looking crisp and golden, use a spatula to flip the toastie on to the other side. 

At this point crack on egg into the pan or hot plate next to the toastie and season it lightly. Cook the egg for 1 – 2 minutes. You can flip the egg to seal the yolk or you can, when you are ready simply lift the lid of the toasty, pop the egg in and let the heat of the toastie finish the cooking for you. Cut the toastie in half and dive in.