Full English Breakfast

Pop the sausages onto a baking tray. When the oven is hot, bake on the middle shelf until the sausages are golden brown and cooked through, 20-25 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. They're cooked when no longer pink in the middle.

Meanwhile, remove 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, remove the tray from the oven and add the mushrooms. Return to the oven and roast until the mushrooms have softened, 15-18 mins.

Meanwhile, halve the ciabatta and halve the tomato.

Lay the bacon in a single layer onto a lined baking tray, then add the tomato to the same tray, cut-side up. Drizzle the tomato with oil and season with salt, pepper and a pinch of sugar.

Once the sausages and mushrooms have been in the oven for 10-15 mins, add the tomato and bacon baking tray to the top shelf and bake until the tomato is softened and the bacon is golden brown and crispy, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

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

Once the oil is hot, lay in the ciabatta pieces, cut-side down, and cook until golden, 2-3 mins on each side.

Once cooked, remove to your plates and cover to keep warm. Keep the pan for the next step.

Return your 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.