Big Brunch Tray

OUR RECIPES

Big Brunch Tray

  • 10 minutes
  • 50 minutes
  • 4 serves

Ingredients

550g (1lb 4oz) Charlotte potatoes, halved or quartered if large
2 tbsp olive oil
395g pack Scan Swedish Meatballs
1 orange pepper, deseeded and cut into chunks
1 red pepper, deseeded and cut into chunks
2 medium sized tomatoes, halved
1 bunch spring onions
4 medium eggs

Method

Preheat oven to 220° C/fan oven 200° C/Gas mark 6. Cook the potatoes in a saucepan of lightly salted boiling water for 8-10 minutes until just tender. Drain well and toss with the olive oil, chilli powder and salt and pepper and spread onto a large baking tray. Bake for 15 minutes.

Remove the roasting tray from the oven and give it a good shake. Scatter over the meatballs, peppers, tomatoes and spring onions and return to the oven for 15 minutes.

Remove the tray from the oven and make four spaces on the tray big enough to break an egg into each. Crack an egg into each space and return to the oven for 4-5 minutes or until the eggs are just set.

Serve with hot buttered toast and your favourite condiment sauce.

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