Method

• 1.
  Squeeze sausage meat from the casings, then roll into 4 portions and flatten into patties. Coat patties in half the crumbs, then chill for 10 minutes to firm up.
• 2.
  Heat 1 tablespoon oil in a frypan over medium heat. Fry patties, turning, for 8-10 minutes until golden, crisp and cooked through. Transfer to a plate and keep warm.
• 3.
  Return the pan to the heat and add remaining 2 tablespoons oil. Fry remaining 1/2 cup (35g) crumbs for 3-4 minutes until golden, then toss with herbs and zest. Set aside.
• 4.
  Fill a wide shallow saucepan with water, add vinegar and bring to a gentle simmer. One by one, crack the eggs into a teacup. Swirl the water using a spoon to create a whirlpool, then carefully slide the eggs into the water. Cook for 3 minutes or until poached but yolks are still soft. Remove eggs with a slotted spoon and drain on a tea towel.

• 5.
  To serve, divide patties and eggs among 4 plates, top with crumbs, rocket and a drizzle of oil, then season well.