- Oil, for greasing
- 250 g dry-cured streaky bacon
- 4 smoked sausages, cut into chunks
- 200 g baby tomatoes
- 8 free-range eggs
- Sea salt and freshly ground
- Black pepper
- Basil leaves, for sprinkling
- Sliced bread
Preheat the oven to 200°C.
Grease 1 large baking pan or 4 smaller ones. Roll up the bacon rashers and place in the pan. Bake for 10 minutes. Add the sausage and bake for a further 5 minutes. Add the tomatoes.
Whisk the eggs until fluffy. Pour into the pan and reduce the heat to 160°C. Bake for 8 to 12 minutes, or until the egg is pale golden and just set.
Add a little black pepper and sprinkle with basil leaves. Season to taste with salt at the table.
Trim the crusts off the bread and cut into triangles. Place on a baking sheet and toast at 200°C for 15 minutes, or until crisp and golden. Serve with the omelette.