Your favourite brekkie or brunch – all cooked in one tray. It’s a weekend winner.
Shop the ingredients here.
- Prepare10 mins
- Cook50 mins
- Total time1 hr
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.
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.