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

  Uncle Dirty Dave's Archives

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