Ingredients

The following ingredients have 4 Servings
  • 8 Chipolata sausages ((beef or pork))
  • 4 rashers bacon (, quartered)
  • 1 cup large cherry tomatoes (, halved)
  • 4 tablespoons garlic butter ((Halve this recipe))
  • 8-10 large open mushrooms
  • 4 large eggs*
  • 2 bunches asparagus (, ends trimmed and washed)

Instruction

  • Preheat the oven to 400°F | 200°C. Lightly grease a large 18x13-inch sheet pan or tray with non stick cooking oil spray.
  • Arrange the sausages, bacon pieces and mushrooms on the tray. Drizzle each mushroom with garlic butter and bake for 10 minutes, until sausages begin to change to a golden brown colour, and the bacon begins to crisp on the edges.
  • Carefully remove the pan from the oven and add the tomatoes and asparagus, stirring them through the pan juices. Move the ingredients around to make 4 wells on the pan and crack an egg into each well.
  • Return the pan into the oven and bake for a further 10 mins, or until the eggs are done to your liking.
  • Season with salt, pepper and dried parsley. Serve with toast or fresh bread.