There's nothing better for breakfast at the weekend than a Ready To Bake Crusty Roll filled with sausages, roasted tomatoes and a runny egg.

Serves: 2

Takes: 40 minutes

Ingredients

• 2 Paul Hollywood Ready To Bake Crusty Rolls

• 6 good quality chipolata sausages

• 12 cherry tomatoes on the vine

• 1 tbsp balsamic vinegar

• 2 sprigs rosemary

• 2 free-range eggs

Method

1. Pre-heat the oven to 180°C fan. Place the sausages on a non-stick baking tray and cook in the oven for 20 minutes (or until the sausages are 10 minutes from being ready)

2. Add the tomatoes to the tray with the sausages and drizzle everything with the balsamic. Sprinkle on the rosemary leaves, reserving a few for garnish, and pop the tray back in the oven for about 10 minutes until the sausages are cooked. Put the Crusty Rolls in the oven on a separate tray

3. Meanwhile fry the eggs to your liking

4. Cut the Crusty Rolls in half and slice the sausages into chunks. Divide the sausages between the rolls and add a few roasted tomatoes. Top with a fried egg and sprinkle over the rest of the rosemary. Serve with the rest of the tomatoes on the side