INGREDIENTS
2 Medium Potatoes, Chopped
4 Thick Pork Snags or (Snags of your Choice)
1 Tablespoon Extra Virgin Olive Oil
4 Middle Bacon Rashers, Trimmed, Cut Into Thirds
2 Tomatoes, Halved Crossways
4 Eggs
1/4 Cup Chopped Fresh Chives
4 Slices Crusty Sourdough Bread, Toasted, To Serve or (Bread of your Choice)
METHOD
1 Preheat oven to 220C/200C fan-forced. Grease a large baking tray. Line with baking paper. Place tray in oven until hot.
2 Place potato and sausages on hot tray. Drizzle with oil. Bake for 20 minutes. Add bacon. Bake for 10 minutes. Add tomato. Bake for 5 minutes.
3 Remove tray from oven. Create 4 holes in mixture. Crack eggs onto tray. Season. Bake for 5 minutes or until egg is cooked to your liking. Sprinkle with chives. Season. Serve with toast.
