PREP: 5 MINS
COOK: 30 MINS
If you’ve woken up with a sore head and can’t face juggling pans for a fry-up, try this one-tray breakfast
- 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
- 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.
- 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 from Good Food magazine, October 2010