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6 servings
suggest servings
| 6 | each | sausage | lamb, rosemary & garlic |
| 6 | large | mushrooms, portabella | ends trimmed |
| 2 | tablespoons | olive oil, extra-virgin | |
| 6 | each | bacon | rashers |
| 6 | each | potatoes | ripe egg, halved lengthways |
| 6 | large | eggs | toast, buttered, to serve |
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.
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.
| % Daily Value* | |
| Total Fat 9.0g | 15% |
| Saturated Fat 2.0g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 212mg | 71% |
| Sodium 78mg | 3% |
| Total Carbohydrate 34.0g | 11% |
| Dietary Fiber 3.0g | 12% |
| Sugars 2.0g | |
| Protein 9.0g | 18% |
| Vitamin A | 5% | Vitamin C | 21% | |
| Calcium | 4% | Iron | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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