Lazy Oven Breakfast

LAZY OVEN BREAKFAST

Cooked breakfasts can be done to perfection with little mess using the Main Oven.  Grill using a grill rack set in the high position at the top of the oven, or fry foods using a container on the floor of the oven.

PER PERSON

1 tomato
55g (2oz) mushrooms
2 rashers of dry-cured bacon
1 good quality sausage
1 free-range egg
Salt and freshly ground black pepper 

MAIN OVEN 2000C 4000 (F), GAS MARK 6 OR ABOVE

TO GRILL

Line a Rayburn meat tin with a piece of Bake-O-Glide.  Halve the tomatoes and arrange with the mushrooms and season well.  Place the sausages on a grill rack set in the high position above the tomatoes and mushrooms.  Slide the tin onto the top set of runners to grill the sausages and bake the items below.  No extra fat will be needed.  Once browned, turn the sausages.  When evenly cooked, move the sausages down to sit next to the tomatoes and mushrooms, and add the bacon to the grill rack.  Return to the very top of the oven and cook to your taste.

TO FRY

Place all the ingredients except the eggs in a Rayburn meat tin and cook with the tin on the oven floor.  If cooking for just one or two, use a cast-iron frying pan or baking dish.  For very crisp bacon, cook this in a container on the floor of the oven.  When everything is almost ready, remove items to keep warm on plates in the Lower Oven.  Crack the eggs into the base of the tin or cast-iron pan.  Cook on the floor of the oven to fry the eggs to taste.  Alternatively fry, poach or scramble the eggs in a pre-heated pan on the hotplate.  For fat-free fried eggs, cook on a piece of Bake-O-Glide on the simmering end of the hotplate.  Adding a few drops of water around the eggs and covering with a Pyres frying pan lid will great steam to speed up the cooking.

VARIATIONS

Add a slice of black pudding, a small, diced cooked potato, a slice of bread brushed with oil, or a kidney skinned and sliced.  Cook in the meat tin with the other ingredients.