Slap Up Pork Sausage Breakfast
Not too tricky
- 4 rashers dry cured premium bacon
- 4 premium pork chipolata sausages
- 1 small bloomer loaf
- 2 eggs
- Olive oil
- Mushrooms and cherry tomatoes
Preheat the oven to 200°C, 180°C Fan, Gas Mark 6. Take a small bloomer loaf and cut in ½ lengthways. Lay onto a foil lined baking tray.
Lay the rashers of bacon over bread. Add the sausages and crack the eggs into the centre of the two sausages.
Drizzle with olive oil and season. Add the mushrooms and cherry tomatoes.
Scrunch foil around outside of loaf and bake for 20-30 minutes.
Serve with extra mushrooms and cherry tomatoes and ketchup of your choice.