Simple baked veggie breakfast – sausage, eggs, potatoes and tomatoes

This is also known as Hannah Bake Two since it was baked and a recipe passed onto us by a friend, Hannah.


It’s a simple breaky and all baked in one dish in the oven.

Recipe as follows (for 2 people – adjust as required):

Oven at 150 degrees C (our oven is fan assisted)

    • Potatoes – we used a couple of handfuls of Jersey Royals, kept the small ones whole and cut larger ones in half. You could use any potato, just cut it into bite-sized chunks.
    • Cherry tomatoes – we used a couple of handfuls of mixed red and yellow. These go in whole.
    • 4 cloves of garlic whole.
    • 6 veggie sausages.
    • 4 duck eggs (chicken eggs would be fine as well)
    • Fresh chives.
    • Salt and pepper.
    • Olive oil.



  1. Put a drizzle of olive oil in the pan and put in the warmed oven.
  2. Clean the potatoes and cut to size if needed. Chop the bottom end of each garlic clove off, but keep whole and don’t peel. Add all this into the warmed oil and put in the oven to begin to roast.
  3. When starting to crisp up (about 10 minutes) add the veggie sausages and put back in the oven.
  4. Roast the sausages, turn once or twice, and then add the cherry tomatoes. Cook for a further 5 minutes.
  5. Then break the eggs into the pan and put back in oven. I cooked the eggs for around 12 minutes and this was a tiny bit too long, not all the yolks were runny. These were big eggs though, so adjust your cooking time according to your eggs and oven.
  6. Serve up with fresh chives sprinkled over the top.






North American Pancake recipe – can also be made with blueberries/blackberries/raspberries or any other berry really

This pancake recipe is a winner, from Ty’s mom’s recipe book from way back when – that’s why it’s in cups.

The recipe goes like this:

  • 1 ½ cups flour
  • 3 tbsp caster sugar
  • 2 tsp baking powder
  • ¾ salt
  • 1 medium egg
  • 1 ¼ cup milk
  • 3 tbsp vegetable oil
  1. And the process is very simple, combine flour, salt, sugar and baking power in a large bowl.
  2. Then make a well in the dry ingredients and add the wet ingredients, milk first, then oil and then the egg. Start combining the egg into the milk with a whisk and slowly bring the dry ingredients in until fully combined. Keep whisking until the lumps are out. You should notice some bubbles forming on the top of the batter where the baking powder is doing it’s thing.
  3. We always use a cast iron frying pan, but whatever you have will do, add a tiny bit of oil in the pan so the pancakes don’t stick. Make sure the frying pan is nice and hot and then add a ladle-full of the batter on. Cook the pancake until you start to see lots of bubbles on the uncooked side, then turn over and cook the other side.
  4. We also added blueberries to the latest batch, just drop a few blueberries into the batter on the uncooked side while in the saucepan and then flip the pancake over so the the blueberries are on the underside and get cooked so they go all gooey and wonderful.
Serve with creme fraiche, honey, maple syrup, sugar and lemon or whatever you want really.