Back O’Bourke Breakfast

All you need to add is toast!

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INGREDIENTS

• 4 Chipolata or thin sausages
• 4 large flat mushrooms, halved
• 6 bacon rashers
• 2 tomatoes
• 2-4 eggs
• Olive oil

METHOD

1. Preheat your camp oven to hot, and drop in a trivet.
2. Place the sausages and mushrooms in a lightly oiled enamel dish or roasting pan. Add salt and pepper to taste and dribble on a little olive oil.
3. Cook in the camp oven for 8-10 minutes, giving the contents a turn once.
4. Move the sausages out to the edges and the mushrooms to the middle.
5. Place tomato halves in the gaps and weave the bacon in to fill in the spaces.
6. Cook for another 8-10 minutes, or until the tomatoes are softened.
7. Make two spaces and break in the eggs. Cook for another five minutes until the eggs are done.
8. Serve with lots of hot buttered toast and Worcestershire sauce on the side.

VARIATION

If you don’t like sausages, thin lamb chops could be used instead.