Baked English breakfast
3 Oct 2016
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Background
I'm a big fan of the traditional English fry-up but not of the mess and smell its cooking creates. So when I was told how you can instead just have a Baked English Breakfast, I was over the moon and had to try it out the very next day! It was a success - hardly any smell and only one dish to wash up!!! Next time I'll add some button mushrooms to the bake too and I'll cook some baked beans in an other dish next to or under the roasting tin.
Ingredients
- 12 chipolatas
- 8 rashers of streaky bacon
- 1 large handful of cherry tomatoes
- 1 Tbsp grainy mustard &/or ketchup
- 4 eggs
Instructions
- Heat oven to 180°C. Toss the sausages with a little oil in roasting tin. Bake them for 8 minutes, then turn over.
- Lay the bacon on top and roast for 10 minutes until the bacon starts to get crispy.
- Move the bacon and sausages around to create 4 islands for the eggs.
- Brush the sausages with the mustard and scatter around the tomatoes. Crack an egg into each island that you've formed.
- Bake in the oven for about 8 minutes, until the egg whites have set and the tomatoes have softened.
- Serve with toast.
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Categories
- Meal Type: - Breakfast - Brunch - Everyday - Main - Quick & Easy - Roast
- Cuisines: - British
- Occasions: - Fathers Day
- Ingredients: - Eggs - Pork
- Health and Diet: - Combination - Dairy Free - Gluten Free - Low Carb
- Skill Levels: - Easy
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