British breakfast tray bake with Cornish New potatoes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
The perfect recipe to help you tackle a leisurely weekend breakfast in style. The simplicity of the recipe makes it ideal for a family meal - a Summer classic that is sure to go down well!
Ingredients
- 300g Cornish New potatoes
- Sea salt
- 1 tbsp olive oil
- 4 sausages
- 4 rashers of bacon
- 200g tomatoes on the vine
- 6 open mushrooms
- 100g asparagus
- 4 eggs
To serve
- 300g Cornish New potatoes
- Sea salt
- 1 tbsp olive oil
- 4 sausages
- 4 rashers of bacon
- 200g tomatoes on the vine
- 6 open mushrooms
- 100g asparagus
- 4 eggs
- Black pepper
- 2 sprigs parsley, chopped
Method
- STEP 1Preheat the oven to 200oC (fan 180 oC.).
- STEP 2Give the potatoes a wash and cut into halves or quarters. Simmer gently in salted water for 7-8 minutes until slightly tender and drain.
- STEP 3Lightly oil an ovenproof dish, place 4 sausages and the potatoes in the dish and cook for 10 minutes until browned.
- STEP 4Shake the sausages and potatoes and add bacon, tomatoes, asparagus and mushrooms. Bake for a further 10 minutes until cooked.
- STEP 5Shake the dish again and break in the eggs. Cover with foil and return to the oven for 6-8 minutes or until the eggs are set.
- STEP 6Sprinkle with black pepper and parsley and serve.
