- 1 pack chipolata sausages
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 8 bacon rashers
Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…
- small punnet cherry tomatoes, about 250g
- 2 tsp wholegrain mustard
- 4 eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 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.
Make it differentMake 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.