Prosciutto, Egg & Cheese Toasty With Spicy Pineapple Sauce

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut your potatoes (skins on) into chips

Add the chips to a baking paper-lined baking tray with a drizzle of vegetable oil and a small pinch of salt and pepper

Give everything a good mix up and put the tray in the oven for 20-25 min or until golden and crisp

Grate your cheddar cheese

Slice your tomato[es] into rounds

Slice your ciabatta[s] in half

Drizzle the sliced ciabatta with olive oil, then top the ciabatta base[s] with your sliced prosciutto and grated cheese

Add the loaded ciabatta base and ciabatta lid to the a baking paper-lined baking tray (or two!) and put the tray[s] in the oven for 8-10 min or until the cheese has melted and golden – this is your prosciutto & cheese toasty

Meanwhile, wash your salad, then pat dry with kitchen paper

Combine half your pineapple & birds eye chilli sauce (save the rest for later!) with a drizzle of olive oil – this is your spicy pineapple dressing

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-low heat

Once hot, crack your egg[s] into the pan

Cover with a lid and cook for 2-3 min or until done to your liking

Tip: Give your egg a little shake before you crack for a perfectly centred yolk!

To build your toasty, top the prosciutto & cheese toasty base with the sliced tomato, a fried egg and drizzle with the remaining pineapple & birds eye chilli sauce

Top with the toasted ciabatta lid – this is your prosciutto, egg & cheese toasty with spicy pineapple sauce