All-day breakfast
If you've woken up with a sore head and can't face juggling pans for a fry-up, try this one-tray breakfast
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 30 mins
- 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.
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.
Per serving
587 kcalories, protein 28.0g, carbohydrate 13.0g, fat 48.0 g, saturated fat 15.0g, fibre 2.0g, sugar 5.0g, salt 3.67 g
Recipe from Good Food magazine, October 2010.
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http://www.bbcgoodfood.com/recipes/775644/
http://www.bbcgoodfood.com/recipes/775644/
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Ingredients
- 1 pack chipolata sausages
- 1.0 tbsp olive oil
- 8 bacon rashers
- small punnet cherry tomatoes , about 250g
- 2.0 tsp wholegrain mustard
- 4 eggs
- toast , to serve
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 30 mins
Ingredients
- 1 pack chipolata sausages
- 1.0 tbsp olive oil
- 8 bacon rashers
- small punnet cherry tomatoes , about 250g
- 2.0 tsp wholegrain mustard
- 4 eggs
- toast , to serve
Per serving
587 kcalories, protein 28.0g, carbohydrate 13.0g, fat 48.0 g, saturated fat 15.0g, fibre 2.0g, sugar 5.0g, salt 3.67 g
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26 September 2010
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28 September 2010
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08 October 2010
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29 October 2010
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