This is a three-step breakfast that takes 30 minutes to make for four people.
You will need:
2 medium size potatoes
2 medium size sweet potatoes
Greens for salad
Dressing of your choice
The first thing you do is wedge two potatoes and two sweet potatoes, toss them in corn flour to lightly coat the wedges, spread them out on an oven tray, drizzle with olive oil, and roast in the oven for 20 minutes on 200 degrees centigrade.
While that is cooking, the second step is to prepare your eggs for poaching. This is a trick I learnt from Masterchef Australia. Line a bowl with industrial strength cling wrap (the ones you get from the supermarket is too flimsy and will break in boiling water. You can get industrial ones from professional baking supplies shops), break an egg into it, gather the sides and tie up the egg in a knot. It'll resemble a little moneybag, like below.
Put them aside. Slice one onion and toss in corn flour like the potatoes, till lightly coated. Now drop the egg parcels in a pot of water and bring to boil. Four to five minutes will do. If you leave it for too long, it'll be overdone. While the egg parcels are in the pot, fry up the onions in olive oil. Remove and set aside. Now pan fry the sausages. While your sausages are frying, remove the egg parcels from the pot. Set aside to cool a little before you remove them from the wrap. Right about now, the sausages should be cooked. Remove and drain on a paper towel.
The final step is to prepare the salad bed. I used rocket and snowpea sprouts. You can use anything you like. Arrange rocket followed by the sprouts. Drizzle one spoonful of dressing over the greens. The potatoes should be done now. Remove from oven. Layer a few pieces on top of the greens. Next put the onions on. Lastly, snip off the top of the egg parcel, remove the wrapping carefully, and place the egg on top. Place the sausage next to it.
Serve with mustard and ketchup.
Now who said a fancy breakfast could only be had in a restaurant?