All-day breakfast
- Good Food team
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Serves 4
Easy
Prep: 5 mins
Cook: 30 mins
A star rating of 3.6 out of 5.9 ratingsRate
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If you've woken up with a sore head and can't face juggling pans for a fry-up, try this one-tray breakfast
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Mango smoothie
A star rating of 4.6 out of 5.69 ratings
Ingredients
Nutrition
Units:
MetricUS
-
1 pack chipolata
sausages
-
1 tbsp olive oil
-
8 bacon
rashers
-
small punnet cherry tomatoes
about 250g
-
2 tsp wholegrain mustard
-
4 eggs
-
toast
to serve
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Nutrition: per serving
- kcal587
- fat48g
- saturates15g
- carbs13g
- sugars5g
- fibre2g
- protein28g
- salt3.67g
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Method
-
step 1
Heat oven to 220C/200C fan/gas 7. Toss the sausages and oil in a shallow roasting tin, then spread out in an even layer. Drape bacon rashers over the top and roast for 15-20 mins until both are starting to brown and sizzle.
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step 2
Move the bacon and sausages around so everything browns evenly. Scatter over the tomatoes and blob the mustard onto the sausages. Use a pair of tongs or a spoon to create 4 gaps for the eggs, then crack an egg into each gap. Put the tin back in the oven for 5-8 mins or until the egg whites are set and tomatoes softening.
RECIPE TIPS
MAKE IT DIFFERENT
Make it veggie and use 8 vegetarian sausages instead, and swap the bacon for 200g button mushrooms. Or to make a Spanish breakfast, swap the sausages for 250g mini cooking chorizo sausages and omit the mustard, then cook as before. Sprinkle with chopped coriander and eat with soft flour tortillas.
Recipe from Good Food magazine, October 2010
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A star rating of 3.6 out of 5.9 ratings
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