It is Monday morning. There was football at the weekend, and beer, and now there is a kitchen full of leftover sourdough and cold potatoes and a strong case for not doing anything complicated before ten o'clock.This sourdough breakfast sandwich is that breakfast. Fried leftover potatoes, a ripe tomato cooked down in olive oil until the juices run, Worcestershire sauce soaked into the bread, and a mug of tea alongside. It takes ten minutes and it is considerably better than anything you could order.
The sourdough matters here — a thick slice with a proper crust holds up to the tomato juices and the Worcestershire sauce without collapsing. Supermarket bread would not survive. Friday's sourdough, two days old and slightly dried out, is ideal.
A note on the Worcestershire sauce: shake it generously over the bread and let it soak in before the filling goes on. If you want to make your own, my Nearly Lea & Perrins Worcestershire Sauce is worth the effort.
Sourdough Breakfast Sandwich — Ingredients
(serves 1)
- 2 thick slices of sourdough bread
- 1 ripe tomato, sliced
- Leftover cooked potatoes, sliced
- Worcestershire sauce, a generous shake
- Olive oil
- Salt and pepper
Method
Pile the potatoes on top of the tomatoes. Season if needed. Close the sandwich or leave it open. Serve with a mug of tea.
Fry the tomato slices in a little olive oil over medium heat until softened and the juices begin to run. Layer onto one slice of bread and press gently so the juices soak in.
Fry the potato slices in the same pan, adding a little more oil if needed, until coloured and crispy.
Shake Worcestershire sauce generously over the other slice of bread and leave it to soak in.
A note on the Worcestershire sauce: shake it generously over the bread and let it soak in before the filling goes on. If you want to make your own, my Nearly Lea & Perrins Worcestershire Sauce is worth the effort.
For another sourdough breakfast fix, try my Posh Fried Bread with Tomato & Garlic – same two-day-old crust, entirely different direction.
Find more recipes and food adventures here.
Wonky photos, proper food, genuine adventures – The Flexible Chef
