Start by taking the nduja out of the fridge about 20-30 mins before using as once its reached room temperature it’ll melt down a bit quicker.

Place a pan onto a medium heat and add the butter, once the butter has melted add in the sauerkraut and season with just black pepper as the sauerkraut contains plenty of salt, give it a good stir and then turn the heat down low as you don’t want any colour and just want to warm it through.

Cut the ciabatta into 2 nice medium slices and place them in a pan of hot olive oil, sear them on one side for about 1-2 minutes or until you get a nice golden colour, flip them over, season with salt and pepper and cook for a further 1 minute and then remove from the pan and set aside.

Once the nduja has reached room temperature crumble it into a non-stick cold saucepan and add in the olive oil, turn the heat on to a medium to low as you don’t want it too hot otherwise the nduja will burn, once the nduja has melted, carefully crack the egg into the middle of the pan and after a minute or so place a lid on top, this will steam the egg slightly and is a great way of controlling the cooking of the egg without the bottom burning and the yolk will cook much quicker, you want to keep a close eye on the egg as you don’t want to overcook the yolk.

To serve, place the ciabatta slices in the middle of the plate, place the cooked sauerkraut on top on the bread followed by the egg, keep some of the nduja and olive oil in the pan and with a spoon you can drizzle this over the egg and around the plate, finish by cutting the chives and sprinkling it over the whole dish. Enjoy!