Saturday Breakfast

Name: Saturday Breakfast
Total time: 1500 s
Cuisine: British
Ingredients: 4 Rashes Back Bacon; 4 Large Eggs; 4 Breakfast mushrooms; 1 Small punnet cherry or plum tomatoes; 4 Slices cheese; 4 Slices Lorne sausage or sausages of choice; 25 g Garlic butter; to taste Salt & Pepper

Vic Gardner @Vic_Gardner_1960

West Drayton

Inspired by Samantha’s Ham & Egg cups I decided to try a variant of a cooked breakfast.

Vic Gardner @Vic_Gardner_1960

West Drayton

Inspired by Samantha’s Ham & Egg cups I decided to try a variant of a cooked breakfast.

Saved

Ingredients

25 Mins

4Rashes Back Bacon
4Large Eggs
4Breakfast mushrooms
1Small punnet cherry or plum tomatoes
4 Slicescheese
4 SlicesLorne sausage or sausages of choice
25 gGarlic butter
to tasteSalt & Pepper

Saved

Steps

25 Mins

1

Pre-heat oven to 200c/Gas mark 6
2

Put the bacon into a muffin tray. I found I had to make a cut to the main part of the rasher and again in the tail to make it lay flat.
3

Break an egg into each bacon cup.
4

Cover with salt/pepper to taste.
5

Wash and de-stem the mushrooms. Add halves of the tomatoes around the outside and in the middle.
6

Add a portion of garlic butter on top of the tomatoes.
7

Cover with a slice of cheese. I used processed cheese as it generally holds together better.
8

Put the Lorne sausage in a tray. If using normal sausages don’t forget to pierce them a few times with a fork.
9

Put everything in the oven for 20 minutes. You may want to vary the time depending on how you like your eggs and how long the sausages take to cook.
10

Serve and enjoy.