Prepare the patties. Combine the beef sausage mince, onion powder, garlic powder, sage and white pepper. Add a pinch of salt if the mince needs additional seasoning. Shape into two small breakfast patties.
Prepare the potato. Grate the potato using a food processor or box grater. Place in a clean tea towel and squeeze firmly to remove as much moisture as possible. Season with salt and cracked black pepper.
Cook the potato hashes. Heat the olive oil and butter in a frying pan over medium heat. Divide the grated potato into two small, flat rounds. Cook for 5–6 minutes per side, until crisp and golden. Set aside and keep warm.
Cook the beef patties. Add the patties to the frying pan and cook for 4–5 minutes per side, until browned and cooked through. Set aside and keep warm.
Grill the tomatoes. Preheat the oven grill to high. Place the tomato halves cut-side up on a foil-lined tray. Drizzle with olive oil and season with oregano, salt and cracked black pepper. Place on an upper oven rack and grill for 6–10 minutes, until softened and lightly caramelised.
Cook the bacon. Pan-fry the streaky bacon until golden and crisp.
Prepare the cheesy muffins. Lightly toast the English muffin halves, spread with butter and divide the grated cheese evenly between them. Place under the oven grill for 1–2 minutes, until the cheese has melted and is lightly bubbling.
Scramble the eggs. Whisk the eggs with the thickened cream, thyme, salt and cracked black pepper. Melt the butter in a frying pan over low to medium-low heat. Add the egg mixture and stir gently until soft, creamy curds form. Remove from the heat while the eggs are still slightly glossy.
Serve. Divide everything between two plates. Each person receives one cheesy English muffin, thyme scrambled eggs, one sage beef breakfast patty, two rashers of crispy bacon, two grilled tomato halves and one small potato hash.
