Get your weekend off to an energetic start with this hearty breakfast fit for a king!


  • 6 lamb, rosemary & garlic sausages
  • 6 large portobello mushrooms, ends trimmed
  • 2 tablespoons extra virgin olive oil
  • 6 bacon rashers
  • 6 ripe egg tomatoes, halved lengthways
  • 6 eggs
  • Bread, toasted, buttered, to serve


  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. 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.
  2. 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.