Prep
25m
Cook
45m
Total
1h 10m
Ingredients
Method
Turn cooking mode on
Step 1
Start by roasting the garlic. Slice the tops off both bulbs, drizzle with a little olive oil, season with salt and black pepper, wrap loosely in foil and roast at 180°C for 45 minutes until soft and golden. Let them cool slightly, then squeeze the cloves out.
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For
4
M
I
4
Eggs, large
8
Pork sausages, thick, skins removed
8
Streaky bacon, rashers, finely chopped
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Dry the eggs well before wrapping – any moisture will stop the sausage sticking and can cause gaps when frying. | Flatten the sausage evenly rather than too thick in one spot, this helps it cook through properly without overcooking the outside. | Don’t overcrowd the pan when frying – the oil temperature will drop and you’ll lose that crisp coating. | If the oil is browning too quickly, lower the heat slightly and keep turning the eggs so they colour evenly. | You can use the leftover bacon fat to cook the onions for the ketchup to carry that flavour all the way through.
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Prep
25m
Cook
45m
Total
1h 10m
Ingredients
Method
Turn cooking mode on
Step 1
Start by roasting the garlic. Slice the tops off both bulbs, drizzle with a little olive oil, season with salt and black pepper, wrap loosely in foil and roast at 180°C for 45 minutes until soft and golden. Let them cool slightly, then squeeze the cloves out.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
4
Eggs, large
8
Pork sausages, thick, skins removed
8
Streaky bacon, rashers, finely chopped
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Dry the eggs well before wrapping – any moisture will stop the sausage sticking and can cause gaps when frying. | Flatten the sausage evenly rather than too thick in one spot, this helps it cook through properly without overcooking the outside. | Don’t overcrowd the pan when frying – the oil temperature will drop and you’ll lose that crisp coating. | If the oil is browning too quickly, lower the heat slightly and keep turning the eggs so they colour evenly. | You can use the leftover bacon fat to cook the onions for the ketchup to carry that flavour all the way through.
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