I personally love the flavour that lamb sausages gives to this recipe and I've sucessfully used rissoles in place of sausages. We often make this for a lazy dinner too.

Ingredients

6 serv.

sausages↗6
large portabella mushrooms, trimmed↗6
extra virgin olive oil↗2 tablespoons
bacon↗6 slices
fresh tomatoes, halved lengthways↗6
eggs↗6
toast, buttered, to serve↗

Step-by-step instructions

1
Preheat oven to 200°C.
2
Arrange the sausages and mushrooms in a large roasting pan. Drizzle over oil and season with salt and pepper.
3
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.
4
Arrange the mixture in the pan to create 6 spaces. Crack 1 egg into each space.
5
Bake for 4-5 minutes or until the eggs are cooked to your liking.
6
Serve immediately with buttered toast, if desired.

Source: food.com

Original recipe ↗

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