Oven-baked Brunch with Chipolatas & Bacon
 

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

Serves: 2

Ingredients

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

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