255g Saliccia or fennel and pork sausages
2 eggs, plus a little extra beaten egg
1 tbsp olive oil
1 small ciabatta, split in half lengthways then halved
drizzle of extra virgin olive oil
70g Taleggio or provolone cheese, thinly sliced - I tried it with Gorgonzola as I couldn't get hold of the cheese in the original recipe.
4 thin slices of prosciutto
Squeeze the sausage from its skin into a bowl, breaking it up as you go.
Add a little beaten egg to the mixture bind.
Shape into 2 patties about 2.5mcm thick
chill for 20mins
Heat the oil in a frying pan, and the patties and fry until golden and cooked through.
Preheat the grill
Drizzle the cut side of ciabatta with oil and lightly toast.
Add the cheese to the bread and grill the prosciutto until the cheese is melted and ham crisp.
Heat a pan over a medium heat and crack in the eggs.
Fry for 2 mins, then flip to cook the other side for another minute.
Place the cheesy bread on a plate, top with the sausage then egg.
Finish off with the crisp prosciutto, parmesan shavings, basil leaves and a drizzle of olive oil.