Freestyle lunch toast

There are mornings when you just want a simple breakfast, and others when you want a toast that really impresses. Oli's is in the second category: well-toasted bread, mustard, a good layer of Porkshop sausage, mushrooms, red onion, and melted cheese. On top, a sunny-side-up egg and green onions. It's not complicated, it's hearty, and it's perfect for a Sunday brunch.

Ingredients (2 toasts)

• 2 large slices of country bread (or a rustic loaf)
• 1 JACK sausage, thinly sliced
• 2 tbsp Dijon mustard
• 3 or 4 white mushrooms, thinly sliced
• ½ red onion, finely chopped
• A drizzle of mayonnaise
• 4 slices of semi-firm cheese (like Monterey Jack or a pepper cheese)
• 2 eggs
• 1 knob of butter or a drizzle of oil
• 1 or 2 green onions, chopped
• Salt and pepper

Instructions

1. Toast the slices of bread in the oven, on the broiler, or in the toaster until they are golden brown.
2. Spread a generous layer of Dijon mustard on each slice.
3. Cover the bread with slices of sausage, overlapping them slightly.
4. Add the chopped red onion and sliced mushrooms, then a drizzle of mayonnaise on top.
5. Cover everything with slices of cheese.
6. Place the toasts at 230 °C (450 °F), or under the broiler, for 3 to 5 minutes, until the cheese is melted and lightly browned.
7. Meanwhile, cook the eggs sunny-side-up in a pan (ideally cast iron) with a little butter, until the white is set and the yolk is still runny.
8. Place one egg on each toast, garnish with green onions, add a pinch of salt and pepper, and serve immediately.