Sausage and Egg Breakfast Sambos

Instructions

1. Preheat your oven to 200°C / 400°F.
2. Lay the sweet potato on a large baking tray, drizzle with olive oil and toss until nicely coated. Sprinkle with salt and pepper and bake in the oven for 20–25 minutes until golden, crisp and delicious, turning halfway through.
3. In a large bowl combine the mince, garlic and oregano with a sprinkle of salt and pepper.
4. Mix until combined before separating into 4 and forming patties.
5. Heat a large pan with some olive oil and fry the patties for 4–5 minutes per side until fully cooked.
6. In the meantime, half the avocados and remove the stones and skin before placing in a bowl and mashing with a fork. Stir in the lemon juice with some salt and pepper before setting aside.
7. Remove the patties from the pan and set aside to rest while you cook the eggs.
8. Grease a circular pastry cutter with some olive oil, place in your pan to act as a mould and crack 1 of the eggs in; cook on medium-high heat for 1–2 mins until the bottom is nice and crispy, leaving the yoke runny.
9. Remove the egg from the cutter and repeat until all eggs are cooked to your liking.
10. Assemble your towers: Sweet pot, avo, patty, egg, sprinkle of salt and pepper – serve, demolish and enjoy!