I love breakfast and would eat most breakfast dishes at any time of the day. The kids love breakfast for dinner and my Breakfast Tray Bake does everything in one pan with loads of flavour and very little washing up. I use Scoville Neverstick oven trays because they are totally amazing and you need very little oil because food actually doesn’t stick to the surface. Whichever pan you use make sure it’s a big one so that the potatoes can crisp up. If they are too close to each other they steam rather than roast. I use reduced sodium and fat sausages for the kids; they look ugly but they taste yum.
Post-Natal Superfood Profile: Eggs
Contain Omega-3 (DHA) and Selenium which improve physical brain health and stabilize mood.
Serves 2 Kids
2 medium sized potatoes (250-300g)
1 head of garlic
1 large shallot
handful of small tomatoes
1 tbsp olive oil
If Paul and I are eating too I make an additional tray. I take as much of the papery skin off the garlic as I can (you can squeeze the cloves out of the garlic more easily when you get rid of lots of the papery skin at the start) and I cut the shallot into quarters then leave both in the tray to mix with the potatoes because they’re delicious.
- Pre-heat the oven to 220°C (200°C fan) with a shelf in the middle of the oven.
- Peel the potatoes then cut into cubes that are 1-2cm big. You need them to cook at the same rate as the sausages so the cubes can’t be too big. Scatter the potatoes in a large baking tray then add the sausages. Cut the top off a bulb of garlic to expose the cloves then add the bulb to the tray, this is the flavour bomb of the dish.
- Peel the shallot and leave the base in tact then cut some slits into the shallot to expose more flavour. Put the shallot in the tray then drizzle over the olive oil and give everything a good toss to coat.
- Make sure the garlic is clove side down in the pan and the potatoes are evenly spread out then put the tray into the hot oven for 20 minutes. While it’s cooking cut the tomatoes in half.
- Take the tray out of the oven and turn the heat down to 170°C (150°C fan). Give the pan a shake or use a spoon to move the potatoes around so they colour evenly. Remove the garlic and shallot.
- Divide the ingredients into two and move them to diagonal corners then scatter the tomato halves over the potatoes. Divide the beans between the two portions then crack the eggs into the centre of the tray .
- Pop the tray back into the oven for 5 minutes. The whites will cook, the yolks should be dippy and the tomatoes soft. I put the tray on the table and with a little help not to burn themselves the kids can help themselves, which they love doing.