2 onions

3 tbsp olive oil

½ tsp salt

3 tbsp Reggae Reggae jerk sauce, plus extra to serve

2-4 vegetarian sausages (depending on their size)

2 large portabello mushrooms

4 thick slices white bloomer bread

Butter for spreading

30g rocket leaves

2 eggs

1. 1. Peel and thinly slice the onions. Heat 1tbsp olive oil in a frying pan over a low heat. Add the onions and salt. Cook on a low-medium heat for 15 minutes stirring occasionally until they are golden. Stir in 3 tbsp Reggae Reggae jerk sauce into the pan, cooking for a further minute before removing from the heat.
   2. While the onions are cooking, heat a separate frying pan with 1tbsp olive oil. Add the sausages to one side of the pan and cook for 10 minutes until golden and cooked through. At the same time, rub the mushrooms in the remaining 1 tbsp oil, season with salt and pepper and add to another side of the pan, also cooking for 10 minutes until golden and cooked. 
   3. Toast the bread and spread with butter. Divide the Jerk onions between 2 pieces of toast and top with some rocket leaves. Return the onion pan to the heat. Add a little butter and fry the eggs until cooked to your liking (they will have lovely golden bases from the sticky jerk onions).
   4. Slice the sausages in half lengthways and the mushrooms into thick slices and arrange on top of the rocket. Sit the fried eggs on top and finish with a dollop of Reggae Reggae sauce before topping with the remaining piece of toast and tucking in.