As I’ve mentioned, I like brunch to be relaxing, this to me, means minimal dishes and effort. This brunch of dreams ticks all the boxes, healthish, tasty and easy.
All the fats and juices intertwine and make everything even tastier than it would be.
The haloumi ontop of a portebello mushroom means that it absorbs the taste and moisture from the mushroom, on the bottom, but still stays crispy ontop.
You can change the sausages for thick cut, good quality bacon, or veggie sausages. There is something about baked sausages rather than fried or grilled, that makes them all gooey and succulent. Also crack an egg into a spare corner 3-4 minutes before serving, basically you can add and experiment with this dreamboat of a brunch.
If you’re making this for a group of people just up the portions and use a bigger pan.
The vase in the background is from the equally delicious Carpanini’s in Abergavenny:
6 chipolata sausages
6 asparagus, ends cut off
10 cherry tomatoes, cut in half
2 portebello mushrooms
4 slices of haloumi
Handful of fresh basil, or any soft herbs you have
Sprinkle of pine nuts
Preheat the oven to 200 deg C.
Get a baking tin and place the sausages in a row, then add the portobello mushrooms with the haloumi cheese on top.
Bake for 10 minutes, then add the asparagus, tomatoes and randomly sprinkle the pine nuts over. Add some sea salt to the veg.
There is no need to add oil as there will be enough from the meat and mushroom.
Bake for another 10 minutes.
When you serve rip and put basil all over.