Big Banger Breakfast
Big sharing banger breakfast
Serves: 4
Cooking time: About 40-50 minutes
Oven temperature: Gas Mark 5, 190ºC, 375ºF
INGREDIENTS:
454g (1lb) Chunky Pork Cumberland sausages
4 Large mushrooms, stalks removed
4 New potatoes, sliced
2 Large sprigs fresh thyme
2 x 15mlsp (2tbsp) Vegetable oil
Seasoning
8 Cherry tomatoes
4 Eggs
Butter
METHOD:
Preheat oven to Gas Mark 5, 190ºC, 375ºF.
Place sausages, mushrooms, potatoes and thyme into a shallow roasting tray or ovenproof pan. Drizzle over oil and season.
Bake for 20-30 minutes until sausages are starting to colour. Remove from the oven and add tomatoes. Crack each egg into the centre of each mushroom. Place in the oven for a further 20 minutes to set the eggs and finish browning the sausages.
Serve with dunking toast wedges.