This was a netmums recipe that I provided an image for late last year. At the time I thought, “Meh”, a mini English brekkie in the oven, what’s so spesh? But, actually, I have used this method (it’s a method rather than a recipe, right?) over and over again. When it was snowing, a week or so ago, me and Bea (my 2 year old) had this as a lunch a few times. It felt much needed, a rib sticking meal washed down with hot milky tea.
In my mind, there is nothing wrong with an English breakfast. If the ingredients are good quality, ideally free range meat from your butcher’s, and fresh eggs that are local if poss, then it can be a highly nutritious meal. And baking it does keep the fat content down a wee bit. To be honest the reason I like to bake a breakfast like this is more that it is so convenient. I bake everything apart from the eggs, then just keep it warm, go and fetch Bea from preschool, and when we’re home pop in the eggs to bake. Try this method of a weekend instead of using several different pans that all require washing up. Of course, you’ll need a solid roasting pan, we have a Scanpan one which was expensive but a good investment as we use it so often.
Serves: 2 adults – simply double for a family of 4
Cook time: 20 minutes
Total time: 20 minutes
- Preheat oven to 180C.
- Warm a large roasting tin with a little oil in the oven.
- Add the sausages. Brown for 10 minutes.
- Take out, turn the sausages and add the bacon. Cook for 5 more minutes, turning the bacon half way through.
- When the meat is done, take out of tray and keep warm on a plate in the oven.
- Add the mushrooms, halved tomatoes to the roasting tray. Bake for 5 minutes, turning half way.
- Make some room, then crack 4 eggs into the roasting pan and put back into the hot oven for a few minutes, until the eggs are done.
- Serve with hot buttered toast.