Sausage & Honey Bacon Breakfast Baguette

While the potatoes roast, pop the sausages onto another baking tray.

Roast on the middle shelf of your oven until golden brown and cooked through, 20-25 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw sausages. They're cooked when no longer pink in the middle. 

Meanwhile, slice the tomatoes into 1cm thick slices.

Slice the baguette in half lengthways, then in half again widthways.

Heat a drizzle of oil in a large 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.

Once the bacon has cooked, remove from the heat and allow the pan to cool slightly. Drizzle over the honey, then turn the rashers to fully coat them. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Return the (now empty) frying pan to medium-high heat and add a drizzle of olive 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.