Cook the sausages in a pan. If you need instructions for this, go to a café for brunch instead. If you’re fussy detail oriented, warm some plates in the oven like you should do when you make pasta – scrambled eggs, like pasta, go cold quickly on an unwarmed plate.

While the sausages are cooking, break the eggs into a saucepan and add the blob of butter. We want silky, rich eggs, so this is important: don’t whisk the eggs.

Place the saucepan on moderate to high heat and stir the eggs. The eggs will start to solidify as you mix. If you see they’re cooking too fast just take them off the heat, but keep stirring. You should take them on and off the heat a few times until the eggs come together.

When they’re almost cooked, add the yoghurt or crème fraiche – this will help halt the cooking process. Season to taste.

Add some olive oil to the za’atar in a bowl and mix. This mix is called za’atar w zeit. Zeit means oil in Arabic. Spread the mixture over your toast.