- 4 chipolata sausages (preferably herby ones)
- 4 rashers of lean back bacon, trimmed of any extra fat and each snipped into 3
- 4 large portabella mushrooms
- 300g ripe cherry tomatoes on the vine
- 2 free range eggs
- Small knob of reduced fat spread
- Spray oil
- Freshly ground black pepper
- To serve:
- 4 slices wholegrain toast
- Reduced salt & sugar brown sauce
- Reduced salt & sugar tomato ketchup
A healthier, lighter version of the full English Breakfast. The idea is that you get all the ingredients and all the flavour of a traditional English breakfast, but the traybake version also contains 2 of your SixFix with less fat. You’ll feel like you’ve enjoyed a good breakfast without feeling stuffed.
Preheat your oven to 200 degrees C. Spritz a medium baking tray with spray oil and pop in the oven to heat up. Meanwhile add a slither of spread and the sprinkle of pepper to each mushroom.
When up to temperature, add the chipolatas to the tray and bake for 5 minutes. When they’ve had their initial cooking, add the mushrooms, snipped bacon and the tomatoes to the tray and pop back in the oven for 10 minutes. Remove the tray again and make some gaps in the ingredients and crack the eggs in. Cook for 2-3 minutes (if you like your yolk runny) or 5 minutes if you like it set.
Serve with the wholegrain toast and reduced salt & sugar brown or tomato sauces (or both if that’s your preference!).
I used cherry tomatoes partly for the visual effect, but also because the larger tomatoes in the supermarket were looking rather incipid. If you manage to get some lovely ripe red toms of a decent size you’ll need to cook them for longer than the cherry ones. I’d add them into the tin with the sausages or even whilst the tin is heating up.
This recipe is great if you’re catering for a group – use larger and more tray depending on how many people you’re feeding. It’s also handy if you don’t have the space under your grill to cook breakfast for the masses.