Make the Herb Cream. Melt butter with rosemary and thyme until fragrant. Whisk in half and half and bring to a gentle simmer. Remove herbs and cool slightly.

Slice the Potatoes. Using a mandoline, slice potatoes thin (about credit card thickness). Toss directly in the warm herb cream and season with kosher salt.

Assemble & Bake. Line and grease a terrine mold. Shingle potatoes tightly in even layers. Cover with parchment and lid.

Bake at 375°F for 45–50 minutes, or until knife tender.

Press & Chill (Critical Step). While hot, press the terrine with weight on top. Cool to room temperature, then refrigerate overnight with weight applied to fully compress the layers.

Slice & Sear. Remove from mold, trim, and cut into portions.

Sear in a lightly oiled cast iron skillet until deeply golden on both sides. Finish in a 350°F oven until heated through. Exterior should be crisp, interior tender.

Make the Portuguese Sausage Gravy. Brown diced Portuguese sausage and reserve the fat.

Add butter and flour to make a dark brown roux. Slowly whisk in beef stock. Return sausage and simmer until thick and glossy. Season to taste.

Finish & Serve. Fry eggs sunny side up.

Plate the crispy potato terrine, top with egg, spoon over hot sausage gravy, and finish with chopped chives. Serve immediately.