Sausage & Honey Bacon Breakfast Sub

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

b) Roast on the middle shelf of your oven until golden brown and cooked through, 20-25 mins. 

c) Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw sausages. They're cooked when no longer pink in the middle. 

a) Meanwhile, slice the tomatoes into 1cm thick slices. 

b) When the sausages have been in the oven for 10 mins, add the baguette to the sausage tray and bake until toasted and golden, 10-12 mins.

c) Once baked, leave the baguette to cool for 5 mins, then slice in half lengthways, then in half again widthways.

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

b) 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. 

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

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

b) 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.