Cooked breakfast, including Aga toast

Who doesn’t love a full English breakfast? The Aga really comes into its own when it comes to all things egg and toast. Toast can be thrown straight on the floor of the oven, cooked in the tennis racket toaster on the hot plate or, in this case Sarah suggests cooking in the pan juices after pan roasting the breakfast. Absolutely delicious and a must try!

Words and recipes by Sarah Whittaker, with our thanks.

Oven temperature 200. Left hotplate high temperature 7, right hotplate simmering temperature 4

For each person, at least:

1 sausage

2 rashers bacon

1 tomato

1 field mushroom

1 egg

1 slice bread

1. Line the large roasting tin with Bake-O-Glide.

2. Halve the tomatoes and lay them in the tin.

3. Place the sausages on the large rack and put it into the tin.

4. Hang the tin from the lowest set of runners in the top oven and cook for 10 minutes.

5. Turn the oven temperature up by 20 degrees. Add the bacon to the rack and the mushrooms in the base of the tin and hang this against the roof of the bottom oven to cook for 12 – 15 minutes.

6. Meanwhile, heat the toaster on the boiling plate for a couple of minutes, then make some toast. Cut a hole in the centre of each slice of toast.

7. When the sausages, bacon, tomatoes and mushrooms are cooked, remove from the tin and arrange on a plate. Keep warm at the bottom of the bottom oven.

8. Put the toast into the tin and break the egg into it. Slide the tin back onto the lowest runners in the top oven and cook for 2-3 minutes until the yolk is set. Serve at once.

9. Alternatively, put a piece of Bake-o-Glide onto the simmering plate and break the egg directly onto the plate. Lower the lid and the egg will cook itself!