• 4servings
  • 30minutes
  • 587calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B12
MineralsIron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pack chipolata sausages

  2. toast , to serve 1 pack chipolata sausages

  3. 1 tbsp olive oil

  4. 8 bacon rashers

  5. small punnet cherry tomatoes , about 250g

  6. 2 tsp wholegrain mustard

  7. 4 eggs

  8. toast , to serve

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Make it different Make 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.


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