Mighty Full English Breakfast and Diced Potatoes

Meanwhile, peel and grate the garlic (or use a garlic press). 

Once the butter has softened slightly, pop into a small bowl with the garlic. Use a fork to mash the garlic into the butter. Season with salt and pepper.

Remove and discard the stems from the portobello mushrooms, lay them cut-side up, then top them evenly with the garlic butter.

When the sausages have been in the oven for 5-7 mins, add the mushrooms to the sausage tray, cut-side up. Return to the middle shelf and roast until the mushrooms have softened, 15-18 mins.

In the meantime, halve the ciabatta and halve the tomato.

After the mushrooms have been in the oven for 5 mins, add the tomato halves, cut-side up, to the baking tray with the sausages and mushrooms. Drizzle the tomato with oil and season with salt, pepper and a pinch of sugar.

Return to the middle shelf and bake until the tomato is softened, 10-15 mins.

Whilst everything roasts, heat a drizzle of oil in a medium frying pan on medium-high heat. 

Once hot, lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Transfer to a plate lined with kitchen paper and cover to keep warm.

Return your (now empty) frying pan to medium-high heat and add another drizzle of oil.

Once hot, crack in each egg (see pantry for amount) and cook for 4-5 mins, or until the egg white is cooked and the yolk is the firmness you desire. Lower the heat as needed. IMPORTANT: Ensure egg whites are fully cooked.

Meanwhile, toast the ciabatta halves in your toaster until golden. If you don't have a toaster, add them to the potato baking tray, cut-side up, and bake on the top shelf until golden, 2-3 mins.