The One-Pan Full English Breakfast Bake

⏱ 45 min · Serves 4

All the glory of a proper full English without juggling four pans. Sausages, bacon, tomatoes, mushrooms and beans roast together in one tray, with eggs cracked in at the end so the yolks stay gloriously runny. Serve with hot buttered toast and a strong mug of tea.

Per serving: 950 kcal · 48.0g protein · 52.0g carbs · 60.0g fat

Ingredients

• 8 good-quality pork sausages
• 8 rashers smoked back bacon
• 250 g chestnut mushrooms, halved
• 4 medium tomatoes, halved
• 2 tbsp sunflower or olive oil
• 1 tsp Worcestershire sauce
• 1 x 400 g tin baked beans
• 4 large eggs
• 4 slices black pudding (optional)
• Salt and freshly ground black pepper
• Small handful flat-leaf parsley, chopped
• 4 thick slices bread and butter, to serve

Method

1. Heat the oven to 220C/200C fan/gas 7 and put a large sturdy roasting tin (roughly 30 x 40 cm) in to warm for 5 minutes.
2. Add 1 tbsp of the oil to the hot tin, then add the sausages. Roast for 12 minutes, turning once, until starting to colour.
3. Meanwhile toss the mushrooms with the remaining oil, the Worcestershire sauce and a good grind of pepper.
4. Push the sausages to one side of the tin. Add the mushrooms, the tomatoes cut-side up, the black pudding if using, and drape the bacon rashers over any gaps. Season the tomatoes lightly with salt and pepper. Roast for 12 minutes more.
5. Tip the baked beans into a small heatproof dish or a foil parcel and nestle it into the tin (this keeps the beans from drowning everything). Roast 5 minutes.
6. Make four small clearings in the tin and crack an egg into each. Return to the oven for 4-6 minutes, until the whites are just set and the yolks still soft.
7. Scatter with parsley and take the whole tin to the table with hot buttered toast. Ketchup or brown sauce strictly according to household politics.