To reduce the fat, you could grill
the tomatoes, mushrooms, bacon
and sausages. You could also
poach the eggs.
Heat oven to 220C/200C fan/gas 7. On
a deep baking tray arrange the tomatoes,
then mushrooms, bacon coils and
sausages in lines. Season the veg and
drizzle them with ½ tbsp of the oil. Bake
for 35 mins, turning sausages and bacon
once. Remove from oven when the meat
is cooked through, the sausages have
browned and the bacon is crisp.
Meanwhile, make the dressing by mixing
1 tbsp oil with vinegar and mustard.
Fry the eggs in the remaining oil, in
a non-stick pan, cooking to your liking.
Assemble the salad by placing a handful
of leaves on each plate. Slice the
sausages and arrange with the tomatoes,
mushrooms and bacon on top of the
leaves. Drizzle with dressing. Place a
couple of baguette slices in the middle
of the salads and lay eggs on top.