French farmhouse breakfast
This rustic breakfast is a one-pan wonder
4
Serves
5 mins
Prep Time
40 mins
Cook Time
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.
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Ingredients
French breakfast
4 lamb sausages
i
400g potatoes
i
parboiled
2 Tbsp olive oil
12 vine tomatoes
i
6 Portobello mushrooms
4 eggs
1 Tbsp chopped fresh thyme
chopped
1 Tbsp parsley
chopped
salt and pepper
to taste
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.
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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.
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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.
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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
