favourite

French farmhouse breakfast

This rustic breakfast is a one-pan wonder

4

Serves

5 mins

Prep Time

40 mins

Cook Time

Beef + Lamb New Zealand

Recipe author

Beef + Lamb New Zealand

This rustic breakfast bake is packed full of all the good stuff - sausages, eggs, tomatoes, potatoes and mushrooms. And best of all, there's no fiddling about with multiple pans and trays - it's one of those simple one tray bake.

This recipe is part of our French-inspired collection.

Rate this recipe

Share

Ingredients

French breakfast

arrow

4 lamb sausages

i

arrow

400g potatoes

i

parboiled

arrow

2 Tbsp olive oil

arrow

12 vine tomatoes

i

arrow

6 Portobello mushrooms

arrow

4 eggs

arrow

1 Tbsp chopped fresh thyme

chopped

arrow

1 Tbsp parsley

chopped

arrow

salt and pepper

to taste

arrow

2 whole sprigs fresh rosemary

Method

For the big breakfast

1

Preheat the oven to 220ºC and line a large roasting pan with baking paper.

2

Arrange the potatoes and sausages around the pan in a single layer. Drizzle with olive oil and place into the hot oven to roast for 20 minutes.

clock

Start Timer

3

Remove the tray from the oven and add the tomatoes and mushrooms. Drizzle with a little more olive oil and return to the oven for a further 10 minutes.

clock

Start Timer

4

Once again remove the tray from the oven and clear 4 little spaces for your eggs. Crack the eggs into these little nests.

5

Sprinkle over the thyme and rosemary and season generously with salt and pepper before returning to the oven a final time to cook the eggs. This should take around 5 minutes.

clock

Start Timer

6

Remove from the oven and sprinkle over chopped parsley before serving.

Nutrition Information per Serving (451g)

This nutrition analysis is based on 4 serves.

Energy

1800kJ (430 kcal)

Protein

18.9g

Total Fat

27.9g

Saturated Fat

6.3g

Carbs

22.8g

Dietary Fibre

6.3g

Sodium

943mg

Iron

4.4mg

Zinc

2.4mg

Vitamin B12

1.0µg