MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Full English Breakfast
Categories: Vegetables, Mushrooms, Herbs, Pork
Yield: 4 Servings
8 oz White button or cremini
- mushrooms; halved,
- quartered if large
4 sm Plum tomatoes;
- halved lengthwise
2 tb Extra-virgin olive oil;
- more for drizzling
1 ts Worcestershire sauce;
- more to serve
3 Thyme sprigs
Salt
Black pepper; fresh ground
8 Breakfast sausage links;
- pricked all over with a
- fork
4 lg Eggs
Buttered toast; for serving
Set oven @ 450 F/232 C.
In a medium bowl, toss together the mushrooms, tomatoes, olive
oil, Worcestershire sauce, thyme sprigs, and a pinch each of salt
and pepper. Place sausage links onto a rimmed sheet pan and spread
vegetables evenly around the sausages. Bake until browned and
crisp, 15 to 20 minutes, tossing halfway through.
Take the pan out of the oven and use a spatula to push the
vegetables and sausages to one side. Drizzle the empty side of
the pan with a little olive oil, then crack in the eggs; season
lightly with salt and pepper. Immediately return the pan to the
oven and roast until the whites are just set, the yolks are still
runny, 3 to 5 minutes longer. If you prefer medium or hard egg
yolks, cook a minute more.
Using a spatula, cut the eggs apart. Slide them off the pan and
onto plates right away to stop the yolks from solidifying. Discard
thyme sprigs and serve vegetables with the eggs, drizzling with a
dash of Worcestershire sauce, and more salt and pepper, if you'd
like. Serve with buttered toast.
Recipe by Melissa Clark
Recipe FROM:
https://cooking.nytimes.com
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