Pepys was fond of very protein-heavy breakfasts, involving the likes of brawn. On 30 May 1660, he ate a 'dish of Mackrell, newly-ketched this morning, for my breakfast'. To avoid replicating Pepys' digestive troubles, this brunch sandwich contains some greenery, which would probably appal the diarist.
Makes one sandwich
Get a frying pan hot over a medium heat. Season a fillet of fresh mackerel and fry in a little butter for a couple of minutes a side, until cooked through. Just before the fish is done, break an egg into the pan and fry. Toast two slices of bread (sourdough is good), butter them, and on one piece pile a handful of rocket (or other seasonal leaves), fresh dill, a spring onion sliced on the diagonal, and four or five slices of cucumber. Top with the fish, a squeeze of lemon juice and the egg, plus a bit more salt and pepper, and the other piece of toast.
