Ingredients
- 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
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.
- 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 sausagesinstead, and swap the bacon for200g button mushrooms. Or to make a Spanish breakfast, swap the sausages for 250gmini cooking chorizo sausagesand omit the mustard, then cookas before. Sprinkle with choppedcoriander and eat with soft flourtortillas.
Recipe from Good Food magazine, October 2010
