This seasonal traybake featuring Sunday roast favourite pigs in blankets, is brilliant for a festive holiday brunch or supper. It’s packed with veg too!

Ready in: 35 mins
Serves: 4

Ingredients

• 240g pack Co-op Irresistible Pigs in Blankets
• 1 red onion, cut into wedges
• 2 tbsp olive oil
• 200g pack Co-op Chestnut Mushrooms, chopped
• 349g pack Co-op Baby Plum Tomatoes, larger halved, smaller left whole
• 200g Brussels sprouts, quartered or roughly shredded
• 1 garlic clove, sliced
• ½ tsp dried rosemary
• 4 medium eggs
• Handful fresh parsley, chopped to serve
• bread and rocket leaves to serve

Method

1. Preheat the oven to 220C/fan 200C. Put the wedges of red onion and the pigs in blankets in a large baking dish, drizzle with 1 tbsp oil and cook in the oven for 20 mins.
2. Take the tray from the oven, add the mushrooms, tomatoes, sprouts, garlic and rosemary and drizzle with the remaining oil. Toss to combine then put back into the oven for 15 mins.
3. Remove for a final time and make 4 spaces in the mixture, crack an egg into each space. Put into the oven and return to the oven for 4-5 mins until the eggs are set. Scatter with the chopped parsley, serve with some bread for dipping and rocket leaves.