Brunchy Ragu Toast

  • 10 mins

  • Feeds 1

  • 1 Block

Avocado and poached eggs is so last year. Crispy egg, crispy sage - can't go wrong.
  • 1 Hearty Ragu Block
  • 1 Free Range Egg
  • 1 Slice of Sourdough
  • Handful of Sage Leaves
  • Extra Virgin Olive Oil
  • Salt & Pepper
  1. Place a non-stick pan over a medium to high heat. Pour in some olive oil until it covers the base of the pan.
  2. Scatter the sage leaves into the oil and fry gently until crisp but not brown. It should take up to a minute, turning them ocasionally. 
  3. Remove the sage from the oil and drain on kitchen towel.
  4. Crack the egg into the pan and turn the heat up slightly. Fry until the bottom is crispy.
  5. Heat up the Hearty Ragu Block until piping hot and toast the bread.
  6. Spread the ragu acorss the toast, followed by the egg and crispy sage. 
  7. Finish with a drizzle of the sage flavoured oil and season with salt and pepper.