Ingredients
4 sausages
8 rashes of bacon
2 beef tomatoes, cut in half horizontally
4 Portobello mushrooms
4 thick cut slices of fresh bread
4 free range eggs
Method
Using your Everhot roasting tin, place the mushrooms and halved tomatoes in the base of the tin and then place the grill rack over the top.
Place the sausages to one side of the grill rack and transfer to the shelf in the middle of the top oven, cook for 15 mins at 220 degrees.
After 15 minutes turn on the grill and cook for 5 minutes to brown the sausages. Remove the roasting tin from the oven, turn the sausages over and add the bacon rashers to the space on the rack, slide back into the oven and cook with the grill on for approximately 6 minutes until the bacon is crispy. Grill with the door shut but remember it is powerful so do check towards the end of cooking.
To cook your eggs, place a piece of Bake-O-Glide on the simmer plate, crack your eggs on to the sheet. Season with salt and pepper and cook to your liking, you may find you have to do two batches. Alternatively use a frying pan on the hot plate if you prefer.
Serve with toast and baked beans. Your beans can be warmed in their tin in the bottom oven whilst you are cooking. Just make sure you pop the lid slightly so the tin doesn't explode.
