Breakfast for an army

A family of four is still an army when it comes to making a fry-up. This recipe focuses on the ease of throwing almost everything onto two baking sheets...

SERVES 4 TIME 45 minutes

8 chipolatas

4 rashers bacon

4 slices black pudding

10g freshly chopped parsley

1 garlic clove, grated

20g butter, at room temperature 4 portobello mushrooms

250g cherry tomatoes on the vine

4 slices sourdough

4 eggs sea salt and freshly ground black pepper olive oil, for drizzling

2 large non- stick baking sheets

Preheat the oven to 200 "c fan/220 "C/425 "F/ Gas 7. Add the chipolatas, bacon and black pudding to one of the large non-stick baking sheets, then drizzle with oil and season with black pepper. Place on the top shelf of the preheated oven for 25 minutes.

Add the parsley, garlic and bu#er to a bowl and mash to combine. Divide the bu#er mixture into four and spread onto the mushrooms (gill-side facing up). Put the mushrooms onto the second large baking sheet, along with the tomatoes.

Once the meaty baking sheet has had its time, remove from the oven and transfer the cooked chipolatas, bacon and black pudding onto the second sheet with the veggies and then place the bread slices onto the hot and oily sheet (that you’ve just emptied).

Put the second, and now full, baking sheet into the oven for a further 15 minutes, on the middle shelf.

Swipe the slices of bread around the original/meaty sheet to soak up the oil and juices. Space out the slices on the tray and then, using your $ ngers (or a knife), pull out the centre of each piece of bread. Add the centres to the sheet too, like large croutons, and when 10 minutes’ cooking time for sheet two remains, crack an egg into each hole you’ve created in the slices. Add a pinch of seasoning to the whole sheet. Carefully place the egg sheet onto the top shelf of the oven and bake for 6– 8 minutes, until the bread is light golden and the eggs are cooked. Serve immediately.