Big Weekend Brunch Tray

Ingredients

• 6 piece bacon rashers
• 250 gram cherry tomatoes
• 300 gram button mushrooms
• 4 piece eggs
• 2 tablespoon olive oil
• 4 slice sourdough bread
• 2 tablespoon fresh parsley

Instructions

1. 1Preheat the oven to 200°C and line a large baking tray with baking paper.
2. 2Halve the mushrooms and spread them on the tray with the tomatoes and bacon.
3. 3Drizzle with olive oil, season, and roast for 15 minutes.
4. 4Push everything aside to make four gaps and crack an egg into each gap.
5. 5Return the tray to the oven for 8 to 10 minutes, until the egg whites are set.
6. 6Toast the bread while the eggs finish.
7. 7Scatter with parsley and serve the tray in the middle of the table with toast.