Last month’s theme for the Breakfast Club run by Fingers and Toes and Fuss Free Flavours is British. A big cooked breakfast is surely one of the best ways to start the weekend- and most of the ingredients are quick to cook as well. It doesn’t take long to throw one together!
The only problem with this, I find, is that fry-ups seem to use nearly every pan you’ve got, and all of them normally need attention at the same time. Not exactly a calm occupation for a Saturday or Sunday morning!
It has recently occurred to me, however, that there might be another way of doing it. It’s an approach of mine you may be familiar with: Bung it all in the oven!
- 6 good sausages
- Some tomatoes
- Some mushrooms
- 2 eggs
- Bread for toasting
- Chop up the mushrooms and tomatoes and arrange them in a layer on the bottom of an ovenproof dish- I used a flat rectangular one
- Prick the sausages and place them on top of the vegetables. Put the dish in a fairly hot oven- mine was at 200°C
- Now you can go back to bed, or put the coffee machine on, and come back in 40 minutes!
- After 40 minutes, turn the sausages over and clear a space in two corners of the dish. Crack an egg into each of these spaces.
- Now turn your oven down- I set mine to 160°C- and leave it for another 15 minutes.
- After 15 minutes you can come back, put the toast on and pour another coffee.
- When it's been in the oven for an hour in total it will be ready to serve.
This breakfast was superb- I’ll definitely be doing it again! A great no-fuss Saturday morning. Next question, how to incorporate bacon …