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    Oven-Baked Brunch With Chipolatas And Potato Wedges

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    Oven-Baked Brunch With Chipolatas And Potato Wedges

    This one-pot dish really is the ultimate brunch for a lazy weekend. Easy to prepare, it can be ready in just 30 minutes.

    • Organic
    • Preparation time: 10 minutes
    • Cooking time: 30 minutes to 35 minutes
    • Total time: 40 minutes to 45 minutes 45 minutes

    Serves: 2

    Ingredients

    • 1 large organic white potato, scrubbed and cut into wedges
    • 2 tbsp organic olive oil
    • ½ x 340g pack Waitrose Organic Pork Chipolatas (6 sausages)
    • ½ x 250g pack Waitrose Organic Portabellini Mushrooms (about 6 mushrooms)
    • 8 Waitrose Organic Sultan’s Jewel Tomatoes
    • 2 Waitrose Large Free Range Organic Columbian Blacktail Eggs

    Method

    1. Preheat the oven to 200°C, gas mark 6. Place the potato wedges in a large non-stick roasting tin, drizzle with 1 tablespoon of the oil and cook for 10 minutes.
    2. Add the sausages and mushrooms, then season. Drizzle with the remaining oil and gently toss together. Return to the oven and cook for a further 15-20 minutes. Halfway through the cooking time, turn the sausages and potato wedges and add the tomatoes. Cook until the wedges are crisp and the sausages cooked through.
    3. Make 2 gaps in the potato mixture and crack an egg into each. Season and return to the oven for 3-4 minutes until the eggs are softly set.
    4. Carefully divide the mixture between 2 plates and serve with Heinz Organic Tomato Ketchup.

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    Cook's tips

    Replace the sausages with organic bacon if you prefer, or use vegetarian rather
    than meat sausages.

    Drinks recommendation

    Serve with a revitalising glass of organic orange juice.

    Comments

    Average user rating

    5 stars