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This is an amazing, relaxing weekend breakfast when you have more time to prepare.

Crispy rolls filled with tasty chutney, succulent sausages and slightly runny eggs sprinkled with salt pepper and snipped chives. A real treat.

If you prefer you could use your favourite sausage or even Quorn.

Serves 2

2 soft bread rolls, brown or white

2tbs roasted vegetable chutney

2 low – fat sausages

2 medium eggs

Freshly ground black pepper

1tbs fresh snipped chives to garnish

Method

Preheat the oven 180c, gas 4, 350f

Put the sausages in an oven proof dish and cook for 15 minutes until lightly golden, do not worry that they are not fully cooked as they are going back in the oven. When cooked chop each sausage into 4 pieces.

Carefully cut the top of each roll, this is to create the cup to sit the ingredients in.

Take the bread inside the roll and squidge it to the sides, leaving a large well in the centre of the roll.

Spread 1tbs chutney in the base of each well and top each with sausage pieces.

Wrap each roll in foil and put on a baking tray. Bake in the oven for 10 minutes.

Remove the foil and crack 1 egg into each hole on top of the sausages. Return to the oven, and bake for 10 minutes, remove the baking tray, place the lids of the rolls on the baking tray, that you cut off earlier and return to the oven for a further 10 minutes until golden brown and crispy.

Season with a sprinkle of salt, pepper and freshly snipped chives.