Banger & Egg Sandwiches

• FAST

Ingredients

1. 1 teaspoon vegetable oil
2. 8 country sausages, such as fresh breakfast sausages
3. 2 plum tomatoes, halved lengthwise
4. Kosher salt and freshly ground pepper
5. 2 tablespoons unsalted butter
6. 8 large eggs
7. 8 slices of potato bread, toasted
8. 4 ounces sharp cheddar cheese, thinly sliced
9. 1 tablespoon chopped flat-leaf parsley

1. In a large cast-iron skillet, heat the oil. Add the sausages and cook over moderate heat, turning, until browned and cooked through, about 8 minutes. Let cool slightly. Halve the sausages lengthwise and cook cut side down over moderate heat until browned, about 2 minutes. Transfer to a plate.
2. Season the tomatoes with salt and pepper, add them to the skillet cut side down and cook over high heat until browned, about 3 minutes. Transfer the tomatoes to a plate.
3. Melt 1 tablespoon of the butter in each of 2 skillets. Fry 4 eggs in each skillet over moderate heat until slightly runny in the center, about 4 minutes. Season with salt and pepper. Set 2 eggs on each of 4 toast slices. Top with the cheese and sausages, sprinkle with the parsley and close the sandwiches. Serve with the tomatoes.