Hey all,

Hope you’re having a wonderfully relaxed weekend.

I’ve got the perfect lazy weekend brunch recipe for you. It’s so easy that I’m a little embarrassed to even call it a recipe.

I basically just threw anything remotely breakfast-y into the oven this morning with some olive oil and garlic before seasoning and the result was this incredible tray bake:

I served it up over toast and avocado. Apparently, my millennial brain can’t do brunch without a fix of avo…

A hearty combination of chunky sausages, golden baked potatoes, earthy mushrooms, crispy kale, juicy cherry tomatoes and softened red onions – all tossed in olive oil and garlic – finished with perfectly baked eggs.

#BrunchGoals

I can’t even.

So. Freaking. Good.

Would you look at this egg – you can bet this led to a great yolk porn moment!

❤

Enjoy,

-Kay

Ingredients

• 4 sausages (I used these veggie ones that I had in the freezer)
• 2 eggs
• 1 stem of kale, stem removed and cut into small segments
• 3 chestnut mushrooms, thickly sliced
• 10 cherry tomatoes, halved
• 1 medium potato, chopped into 1inch cubes
• 1/2 red onion, chopped into 1cm cubes
• 2 garlic cloves, minced
• Salt and pepper
• Olive oil

Instructions

1. Parboil the potatoes until fork tender, meanwhile, preheat the oven to gas mark 6.
2. Add the sausages, potatoes, tomatoes, mushrooms, onions and garlic to the pan. Drizzle over 2 tbsp olive oil and salt and pepper to taste. Toss together to combine before baking for 15 mins.
3. Toss the kale in 1 tbsp olive oil and season.
4. Shuffle the ingredients in the tray, turn the sausages and make some space for the eggs. Crack them into the tray and add the kale.
5. Bake for a further 4-5 mins until the whites just set.
6. Serve immediately.