English Breakfast Baked Eggs

Name: English Breakfast Baked Eggs
Cook time: 45 min
Total time: 45 min
Cuisine: British
Ingredients: 1 sprig thyme; ½ tbsp caster sugar; 2 handfuls of baby spinach; sea salt and black pepper; sea salt and black pepper; 50 g (1¾ oz) mixed wild mushrooms, sliced; 1 tbsp butter; 1 tbsp rapeseed oil; buttered sourdough toast, to serve; ½ onion, finely chopped; 4 rashers streaky bacon, finely sliced; 1 x 400 g (14 oz) tin chopped tomatoes; 2 garlic cloves, finely chopped; 2 good-quality pork sausages; 4 eggs; 2 tbsp rapeseed oil

Preparation info

Difficulty
Easy
Ready in
45 min

Appears in

Brunch the Sunday Way

By Alan Turner and Terence Williamson

Published 2020

About

Baked eggs are very popular as a Middle Eastern-style brunch. Here, we’ve given them a twist, inspired by the traditional fry-up, so you have an English breakfast in one dish.

Use heatproof bowls for homely, individual servings.

Ingredients

2 good-quality pork sausages
2 tbsp rapeseed oil
4 eggs

Europe
United Kingdom
Breakfast
Brunch
London

Method

First, make the tomato sauce. Heat the oil in a large pan over a medium heat and fry the sliced bacon for 6–8 minutes until it is golden brown. Add the chopped onion and garlic to the pan and fry for another 3 minutes until the onion is soft.

Add the chopped tomatoes, thyme and caster sugar and season with salt and pepper. Turn the heat down and gently cook for 15 minutes until the sauc