Ingredients: (serves 6) 6 lamb, rosemary & garlic sausages 6 large portobello mushrooms, ends trimmed 2 tbs extra virgin olive oil 6 bacon rashers 6 ripe egg tomatoes, halved lengthways 6 eggs Toast, buttered, to serve Method: 1. Preheat oven to 200°C. Arrange the sausages and mushrooms in a large roasting pan. Drizzle over oil and season with salt and pepper. 2. Bake in oven, turning once, for 10 minutes. Add the bacon and tomato and bake for a further 10 minutes or until mushrooms and tomato are soft. 3. Arrange the mixture in the pan to create 6 spaces. Crack 1 egg into each space. Bake for 4-5 minutes or until the eggs are cooked to your liking. Serve immediately with buttered toast, if desired.
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