All-Day Breakfast

Serves: to serve 6

Prep Time: 5 Minutes

Cook Time: 30 Minutes

Ready In: 35 mins

1 tablespoon - duck (or goose) fat

8 - chipolata sausages

8 rashers (slices) - bacon

8 oz - cherry tomatoes

2 teaspoons - wholegrain mustard

4 - eggs

Preheated the oven to Mk 7 - 425ºF - 220ºC. Place the chipolatas and the duck (goose) fat in a shallow roasting tin, drape bacon rashers over the top of the sausages and cook for 15-20 minutes until both are starting to brown and sizzle. (If you have used traditional thicker sausages, give them a 10 minutes start before adding the bacon).
Turn the bacon and sausages so that they brown evenly, blob the mustard onto the sausages and scatter the tomatoes round the edges of the tin. Rearrange the ingredients to create 4 gaps for the eggs, then crack an egg into each space. Put the roasting tin back in the oven for about 7 or 8 minutes or until the egg whites are set and tomatoes softening.
Serve immediately with hot toast or freshly cooked bread rolls.