INGREDIENTS (Serves 4)
4 large flat mushrooms, ends trimmed
4 lean or reduced-fat sausages
2 tsp olive oil
Pepper to season
2 sprigs fresh rosemary, roughly chopped
8 rashers shortcut rindless bacon
4 tomatoes, halved lengthways
4 slices wholegrain toast
2 cups baby spinach
1. Preheat oven to 200°C. Put mushrooms and sausages into a large roasting pan, and drizzle olive oil over. Season with pepper and scatter the rosemary over. Place the roasting pan in the oven and cook for 10 minutes.
2. Remove roasting pan from oven. Turn each of the mushrooms and sausages over. Add bacon and tomatoes, nestling these among the mushrooms. Return to the oven for another 10 minutes, until the mushrooms and tomatoes are soft.
3. Break the four eggs into the pan, in the spaces between the other ingredients. Bake for another 4-6 minutes, until the eggs are cooked.
4. Serve immediately with the slices of toast, garnished with the baby spinach.
TIP: You want to serve this the moment it comes out of the oven to avoid the eggs turning rubbery. So have your plates laid out, with the toast and spinach at the ready.
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