Jo Pratt's Spicy Sausage Eggy Bread

Heat the olive oil in a large frying pan and gently cook the sausages until they are golden and cooked through.

While the sausages are cooking, beat the eggs and milk together in a large, shallow dish.

Remove the sausages from the pan and carefully slice them in half lengthways, or into circles. Lay the sausage pieces on top of 2 slices of bread, spreading a little tomato ketchup, brown sauce or mustard on the bread first, if you like. Top each one with another piece of bread and press down firmly to seal the sandwich.

Season the egg and milk mixture with salt, pepper and the chilli flakes. Lay the sandwiches in the eggy mixture and leave to soak for a few minutes. Carefully turn over and repeat the process.

Wipe the frying pan with kitchen paper after cooking the sausages and then return it to the heat. Add a good knob of butter and, once it has melted, add the sausage sandwiches.

Cook for about 3-4 minutes each side, turning carefully with a fish slice, until they have puffed up and are golden brown. Remove from the pan, cut in half and serve straight away.