English Breakfast Baked Eggs

‘Baked eggs are very popular as a Middle Eastern-style brunch. Here, we’ve given them a twist, inspired by the traditional fry-up.’

Hands-on time 30min. Cooking time about 45min. Serves 2

• 2 pork sausages

• 2tbsp rapeseed oil

• 4 eggs

• 1tbsp butter

• 50g mixed wild mushrooms, sliced

• Buttered sourdough toast, to serve

FOR THE TOMATO SAUCE

• 1tbsp rapeseed oil

• 4 rashers streaky bacon, finely sliced

• ½ onion, finely chopped

• 2 garlic cloves, finely chopped

• 400g tin chopped tomatoes

• 1 thyme sprig

• ½tbsp caster sugar

• 2 handfuls baby spinach

1 First, make the tomato sauce. Heat oil in a large pan over medium heat and fry bacon for 10min, until golden. Add onion and garlic and fry for 3min, to soften onion. Add tomatoes, thyme, sugar and some seasoning. Turn heat down and gently simmer for 15min, to thicken slightly.

2 Meanwhile, preheat oven to 180°C (160°C fan) mark 4. Remove sausage meat from skins and roll into 6 meatballs. Heat 1tbsp oil in a frying pan over medium heat. Fry meatballs for about 5min, turning occasionally, until evenly browned.

3 Stir spinach into hot tomato sauce to wilt. Divide sauce between 2 small ovenproof frying pans or heatproof bowls. Add 3 meatballs to each pan/ bowl, followed by 2 eggs.

4 Cook in the oven for 15min, or until egg whites are firm but yolks are still soft.

5 Meanwhile, heat butter and remaining oil in a frying pan over medium heat.

Fry mushrooms for 5min, until golden.

6 Scatter mushrooms into the pans/bowls and serve with sourdough toast.

PER SERVING (without toast) 689cals, 29g protein, 54g fat (15g saturates), 20g carbs (15g total sugars), 5g fibre