20 baby plum tomato
250g pack chestnut mushroom, halved
8 rashers smoked streaky bacon, wrapped around 2 fingers to form coils
4 good-quality pork sausage
2½ tbsp olive oil
2 tsp sherry vinegar
2 tsp Dijon mustard
100g bag salad leaf
8 thin diagonal slices baguette, toasted
Making it healthier
To reduce the fat, you could grill the tomatoes, mushrooms, bacon and sausages. You could also poach the eggs.
Heat oven to 220C/200C fan/gas 7. On a deep baking tray arrange the tomatoes, then mushrooms, bacon coils and sausages in lines. Season the veg and drizzle them with ½ tbsp of the oil. Bake for 35 mins, turning sausages and bacon once. Remove from oven when the meat is cooked through, the sausages have browned and the bacon is crisp.
Meanwhile, make the dressing by mixing 1 tbsp oil with vinegar and mustard.
Fry the eggs in the remaining oil, in a non-stick pan, cooking to your liking. Assemble the salad by placing a handful of leaves on each plate. Slice the sausages and arrange with the tomatoes, mushrooms and bacon on top of the leaves. Drizzle with dressing. Place a couple of baguette slices in the middle of the salads and lay eggs on top.