All in one for your one n’ all – perfect for a Father’s Day treat!!


Choose good-quality sausages from your local butcher. It’s the easy way out, a one-pot breakfast that saves on the washing up, a definite crowd pleaser and it’s delicious.
Serves 4
rapeseed oil
2 medium potatoes, sliced into wedges
8 good-quality breakfast sausages
10–12 cherry tomatoes
8 large mushrooms, wiped clean
salt and freshly ground black pepper
4 eggs
chopped fresh parsley, to garnish
toast, to serve

1 Preheat the oven to 180°C/fan 160°C/gas 4. Brush an ovenproof shallow casserole or roasting skillet with oil.
2 Place the potato wedges into the casserole dish or skillet and roast in the oven for about 12 minutes.
3 Add the sausages and cook for a further 10 minutes, turning them over once or twice during the cooking time.
4 Add the cherry tomatoes and mushrooms to the casserole dish or skillet. Drizzle a little more oil over the vegetables and season. Cook until the potato wedges are crispy and the tomatoes are roasted.
5 Make 4 gaps in between the vegetables and carefully break an egg into each. Season lightly with salt and freshly ground black pepper. Return to the oven and cook for a further 5–6 minutes, until the eggs are set. Sprinkle with chopped fresh parsley and serve immediately with toast.

From my Weekend Chef, Easy Food for Lazy Days.

Published by Gill & Macmillan

Photo credit, Joanne Murphy

Happy Father’s Day to all the Dads out there!!





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