Spicy Egg & Cheese Breakfast Sandos

Heat the oven to fan 180°C. Grease and line a 20x20cm baking tray.

Make the chutney: Roughly chop the chillies and ginger. Pick the mint leaves and discard the stems. Add the coriander, stalks and all, into a blender with the rest of the ingredients and a pinch of salt and sugar. Add the oil and blend together until smooth. Then, season to taste with lemon juice, black pepper and more salt and sugar, if needed.

Break up the hash browns into 1cm pieces and cut the cheddar into 1cm cubes. Add them to your prepared baking tray.

Crack the eggs into a bowl and whisk together with the salt and crème fraîche, then tip into the tray, over the hashbrown and cheddar pieces. Swirl through ½ the chutney, then slide into the oven to bake for 25-30 mins until the edges have puffed but the centre is still slightly wobbly. Remove from the oven and leave the eggs to cool slightly before transferring to a chopping board until cool enough to handle (10-15 mins). Cut into 12 even portions.

If eating straight away, toast the rolls (skip this step if making ahead). Spread ketchup on one of the sides and chutney on the other. Sandwich the egg in between.

If making ahead, wrap each sandwich in baking paper and freeze for up to 3 months. Before serving, microwave on high for bursts of 30 secs, until heated throughout.