200g Australian rindless bacon rashers, halved lengthways
250g baby spinach leaves
250g truss cherry tomatoes, snipped
Chopped flat-leaf parsley and bread or toast, to serve
Preheat oven to 200°C/180°C fan-forced. Place chipolatas onto a large baking tray lined with baking paper. Drizzle chipolatas with oil and toss to coat. Roast for 15 minutes.
Arrange bacon on the baking tray. Roast for 15 minutes or until golden.
Meanwhile, place spinach into a heatproof bowl. Pour over boiling water. Stand until wilted. Drain well and squeeze excess moisture from spinach.
Arrange spinach amongst the chipolatas and bacon to make 4 ‘nests’ to hold the eggs. Crack an egg into each ‘nest’. Add tomatoes to the tray. Bake for 12-15 minutes until egg whites are set and yolks are still soft (or cook eggs to your liking) and tomatoes are tender.
Sprinkle with chopped parsley and serve with bread or toast.