- Serves4
- CourseBreakfast
- Prepare10 mins
- Cook50 mins
- Total time1 hr
Ingredients
- 600g Essential Charlotte Potatoes, cut into 2cm chunks
- 2 tbsp Essential Olive Oil
- 1 tsp fresh or dried thyme leaves
- 400g Better Naked 6 Pork Sausages
- 4 Essential Tomatoes, halved
- 250g pack Leckford Estate Portabellini Mushrooms
- 200g pack 6 Better Naked Unsmoked Back Bacon Rashers
- 4 Essential White Eggs
Method
Preheat the oven to 220ºC, gas mark 7. In a mixing bowl, toss together the potato chunks, 1 tbsp oil and the thyme. Season and spread over a large baking tray. Nestle in the sausages and roast for 20 minutes, turning the sausages halfway through. Add the tomatoes, mushrooms and remaining 1 tbsp oil to the mixing bowl; season and set aside.
After 20 minutes, nestle the bacon rashers, tomatoes and mushrooms into the tray and roast for another 20-25 minutes, turning the sausages halfway through.
Take the tray out of the oven and turn the bacon rashers and sausages. Crack the eggs into 4 suitable spaces, return the tray to the oven and cook for 4-5 minutes until the egg whites are cooked, the bacon is crisping at the edges and the sausages are fully cooked with no pink meat. Serve with a dollop of tomato ketchup or brown sauce, if liked.
Cook’s tip
Leftover Charlotte potatoes: These thin-skinned spuds make a brilliant alternative to floury potatoes for roasting, as you don’t need to blanch or peel them.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,588kJ/ 621kcals |
|---|---|
Fat | 38g |
Saturated Fat | 12g |
Carbohydrates | 26g |
Sugars | 5.6g |
Fibre | 5.8g |
Protein | 41g |
Salt | 3g |