One-tray English breakfast
Waitrose and Partners

One-tray English breakfast

Your favourite brekkie or brunch – all cooked in one tray. It’s a weekend winner.

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3.5 out of 5 stars(3) Rate this recipe
Gluten free1 of your 5 a day
  • Serves4
  • CourseBreakfast
  • Prepare10 mins
  • Cook50 mins
  • Total time1 hr

Ingredients

  • 600g Essential Charlotte Potatoes, cut into 2cm chunks
  • 2 tbsp Essential Olive Oil
  • 1 tsp fresh or dried thyme leaves
  • 400g Better Naked 6 Pork Sausages
  • 4 Essential Tomatoes, halved
  • 250g pack Leckford Estate Portabellini Mushrooms
  • 200g pack 6 Better Naked Unsmoked Back Bacon Rashers
  • 4 Essential White Eggs

Method

  1. Preheat the oven to 220ºC, gas mark 7. In a mixing bowl, toss together the potato chunks, 1 tbsp oil and the thyme. Season and spread over a large baking tray. Nestle in the sausages and roast for 20 minutes, turning the sausages halfway through. Add the tomatoes, mushrooms and remaining 1 tbsp oil to the mixing bowl; season and set aside.

  2. After 20 minutes, nestle the bacon rashers, tomatoes and mushrooms into the tray and roast for another 20-25 minutes, turning the sausages halfway through.

  3. Take the tray out of the oven and turn the bacon rashers and sausages. Crack the eggs into 4 suitable spaces, return the tray to the oven and cook for 4-5 minutes until the egg whites are cooked, the bacon is crisping at the edges and the sausages are fully cooked with no pink meat. Serve with a dollop of tomato ketchup or brown sauce, if liked.

Cook’s tip

Cook’s tip

Charlotte potatoes:

These thin-skinned spuds make a brilliant alternative to floury potatoes for roasting, as you don’t need to blanch or peel them.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,588kJ/ 621kcals

Fat

38g

Saturated Fat

12g

Carbohydrates

26g

Sugars

5.6g

Fibre

5.8g

Protein

41g

Salt

3g

Rating details

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Overall rating (3.5/5)

3.5 out of 5 stars3 ratings