Breakfast Tray Bake

INGREDIENTS

  • 250g Pickling onions, peeled
  • 250g Cocktail tomatoes
  • 45ml Olive oil
  • 6 Big black mushrooms
  • 500g Royal Choice™ Tomato Griller
  • 15ml Olive oil
  • 6 Eggs
  • A few sprigs of tomatoes on the vine
  • Salt and freshly ground black pepper
  • A few sprigs of fresh thyme
  • A handful of basil leaves

METHOD

  1. Preheat the oven to 200°C. Combine the onions and tomatoes in a big, deep oven pan and toss through the olive oil.
  2. Roast in the oven for 20 minutes until the onions are soft. Place the sausages and black mushrooms in between the onions and tomatoes, drizzle with more oil and season with salt and black pepper. Grill for a further 15-20 minutes or until the mushrooms and sausages are almost cooked.
  3. Remove the pan from the oven and break the eggs in between the sausages and mushrooms, season the eggs with salt. Cover with tin foil and bake in the oven for 5 minutes. Remove the foil. Place back into the oven for a minute or two until the eggs are cooked to your liking. Serve with fresh basil and toasted bread.
Breakfast Tray Bake

Breakfast Tray Bake

  • prep time
  • cooking time
  • Serves 6
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INGREDIENTS

  • 250g Pickling onions, peeled
  • 250g Cocktail tomatoes
  • 45ml Olive oil
  • 6 Big black mushrooms
  • 500g Royal Choice™ Tomato Griller
  • 15ml Olive oil
  • 6 Eggs
  • A few sprigs of tomatoes on the vine
  • Salt and freshly ground black pepper
  • A few sprigs of fresh thyme
  • A handful of basil leaves

METHOD

  1. Preheat the oven to 200°C. Combine the onions and tomatoes in a big, deep oven pan and toss through the olive oil.
  2. Roast in the oven for 20 minutes until the onions are soft. Place the sausages and black mushrooms in between the onions and tomatoes, drizzle with more oil and season with salt and black pepper. Grill for a further 15-20 minutes or until the mushrooms and sausages are almost cooked.
  3. Remove the pan from the oven and break the eggs in between the sausages and mushrooms, season the eggs with salt. Cover with tin foil and bake in the oven for 5 minutes. Remove the foil. Place back into the oven for a minute or two until the eggs are cooked to your liking. Serve with fresh basil and toasted bread.