This is a really easy way to serve up breakfast or brunch on a weekend when you have guests - a lot less messing about, but everyone still gets a cooked breakfast!
- 4 sausages
- 4 rashers back bacon
- 2 tomatoes, halved
- 8 open mushrooms
- 8 large eggs
serves 4 - for more, just double or treble as required and add a bit longer in the oven
- Preheat the oven to 200C Fan 180C Gas Mark 6. Lightly oil 4 individual dishes about 20cm/8in diameter. Place a sausage in each and bake for 10 mins. Or do it all in one large baking tray/roasting tin.
- Shake the sausages then add the bacon, tomato and mushrooms. Bake for a further 10 mins.
- Remove the dishes from the oven and shuffle around the ingredients to make room for the eggs. Carefully crack the eggs and add to the dishes. Return the dishes to the oven and cover the tops with a baking tray or foil - this stops the eggs wrinkling. Bake for 6-8 mins or until the eggs are cooked to your liking. Serve with toast.