This dish contains the following allergens: Eggs, Wheat
Cooking mode
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500g
charlotte potatoes, cut into 2cm chunks
2 tbsp
rapeseed oil
6-8
sausages
1 tsp
dried thyme
4-8
chestnut mushrooms
4
tomatoes, halved
4-8
rashers bacon
4
eggs
Salt and ground black pepper, as desired
Ketchup or brown sauce, to serve
17oz
charlotte potatoes, cut into 2cm chunks
2 tbsp
rapeseed oil
6-86-8
sausages
1 tsp
dried thyme
4-8
chestnut mushrooms
4
tomatoes, halved
4-8
rashers bacon
4
eggs
Salt and ground black pepper, as desired
Ketchup or brown sauce, to serve
Utensils
Step 1
In a large bowl, mix potatoes, oil, sausages, thymeand seasoning.
Step 2
Insert both crisper plates into thedrawer. Place potatoes and sausages on crisper plates. Reserve any remaining oil mixture to brush mushrooms and tomatoes. Insert drawer into unit.
Step 3
Select MEGAZONE, select ROAST, set temperature to 180°C and set time to 22 minutes. Press START/STOP to begin cooking.
Step 4
When 10 minutesremain, open drawer and flip potatoes and sausages. Add bacon, mushrooms and tomatoes then close drawer to continue cooking.
Step 5
When 5 minutesremain, open drawer andbreak in the eggs on top of bacon or potatoes. (This will help to hold egg together).Close drawer to continue cooking.
Step 6
Cooking is complete when the egg whites have set and the sausages reach an internal temperature of 75˚C. Serve hot with ketchup or brown sauce.
In a large bowl, mix potatoes, oil, sausages, thymeand seasoning.
500g
charlotte potatoes, cut into 2cm chunks
2 tbsp
rapeseed oil
6-8
sausages
1 tsp
dried thyme
4-8
chestnut mushrooms
4
tomatoes, halved
4-8
rashers bacon
4
eggs
Salt and ground black pepper, as desired
Ketchup or brown sauce, to serve
17oz
charlotte potatoes, cut into 2cm chunks
2 tbsp
rapeseed oil
6-86-8
sausages
1 tsp
dried thyme
4-8
chestnut mushrooms
4
tomatoes, halved
4-8
rashers bacon
4
eggs
Salt and ground black pepper, as desired
Ketchup or brown sauce, to serve
Step 2 of 6
Insert both crisper plates into thedrawer. Place potatoes and sausages on crisper plates. Reserve any remaining oil mixture to brush mushrooms and tomatoes. Insert drawer into unit.
500g
charlotte potatoes, cut into 2cm chunks
2 tbsp
rapeseed oil
6-8
sausages
1 tsp
dried thyme
4-8
chestnut mushrooms
4
tomatoes, halved
4-8
rashers bacon
4
eggs
Salt and ground black pepper, as desired
Ketchup or brown sauce, to serve
17oz
charlotte potatoes, cut into 2cm chunks
2 tbsp
rapeseed oil
6-86-8
sausages
1 tsp
dried thyme
4-8
chestnut mushrooms
4
tomatoes, halved
4-8
rashers bacon
4
eggs
Salt and ground black pepper, as desired
Ketchup or brown sauce, to serve
Step 3 of 6
Select MEGAZONE, select ROAST, set temperature to 180°C and set time to 22 minutes. Press START/STOP to begin cooking.
500g
charlotte potatoes, cut into 2cm chunks
2 tbsp
rapeseed oil
6-8
sausages
1 tsp
dried thyme
4-8
chestnut mushrooms
4
tomatoes, halved
4-8
rashers bacon
4
eggs
Salt and ground black pepper, as desired
Ketchup or brown sauce, to serve
17oz
charlotte potatoes, cut into 2cm chunks
2 tbsp
rapeseed oil
6-86-8
sausages
1 tsp
dried thyme
4-8
chestnut mushrooms
4
tomatoes, halved
4-8
rashers bacon
4
eggs
Salt and ground black pepper, as desired
Ketchup or brown sauce, to serve
Step 4 of 6
When 10 minutesremain, open drawer and flip potatoes and sausages. Add bacon, mushrooms and tomatoes then close drawer to continue cooking.
500g
charlotte potatoes, cut into 2cm chunks
2 tbsp
rapeseed oil
6-8
sausages
1 tsp
dried thyme
4-8
chestnut mushrooms
4
tomatoes, halved
4-8
rashers bacon
4
eggs
Salt and ground black pepper, as desired
Ketchup or brown sauce, to serve
17oz
charlotte potatoes, cut into 2cm chunks
2 tbsp
rapeseed oil
6-86-8
sausages
1 tsp
dried thyme
4-8
chestnut mushrooms
4
tomatoes, halved
4-8
rashers bacon
4
eggs
Salt and ground black pepper, as desired
Ketchup or brown sauce, to serve
Step 5 of 6
When 5 minutesremain, open drawer andbreak in the eggs on top of bacon or potatoes. (This will help to hold egg together).Close drawer to continue cooking.
500g
charlotte potatoes, cut into 2cm chunks
2 tbsp
rapeseed oil
6-8
sausages
1 tsp
dried thyme
4-8
chestnut mushrooms
4
tomatoes, halved
4-8
rashers bacon
4
eggs
Salt and ground black pepper, as desired
Ketchup or brown sauce, to serve
17oz
charlotte potatoes, cut into 2cm chunks
2 tbsp
rapeseed oil
6-86-8
sausages
1 tsp
dried thyme
4-8
chestnut mushrooms
4
tomatoes, halved
4-8
rashers bacon
4
eggs
Salt and ground black pepper, as desired
Ketchup or brown sauce, to serve
Step 6 of 6
Cooking is complete when the egg whites have set and the sausages reach an internal temperature of 75˚C. Serve hot with ketchup or brown sauce.
