Here’s a morning Easter treat that’s just as tasty as a fried breakfast but a little healthier.
- For this Easter recipe
- you will need:
- 4 sausages
- 4 rashers back bacon
- 2 tomatoes, halved
- 8 open mushrooms
- 8 large eggs
- You'll also need:
- four individual dishes about 20cm (8in) diameter.
Preheat the oven to 180ºC/350ºF/gas 6. Lightly oil four individual dishes about 20cm (8in) diameter. Place a sausage in each and bake for 10 mins.
Shake the sausages then add the bacon, tomato and mushrooms. Bake for a further 10 mins.
Remove the dishes from the oven and shuffle around the ingredients to make room for the eggs. Carefully crack the eggs and add to the dishes. Return the dishes to the oven and cover the tops with a baking tray or foil – this stops the eggs wrinkling. Bake for 6 – 8 mins or until the eggs are cooked to your liking. Serve with toast.