Lamb sausage, egg, ricotta and tomato bake

Fairlady
6 servings Prep: 15 mins, Cooking: 25 mins
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This breakfast-inspired meal works at any time of the day.

By Food24 May 04 2015
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Ingredients (12)

Dough:
400 g flour — self-raising
1 tsp sea salt
1 tsp Bicarbonate of soda
1 cup Buttermilk
80 g butter — melted
Toppings:
500 g sausages — lamb
350 g vine tomatoes
150 g ricotta cheese
6 eggs
1 Tbs dried rosemary
sea salt and freshly ground black pepper
micro herbs — to garnish
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Method:

Preheat the oven to 180°C and grease a 33×21cm deep oven tray.

Sift the flour, salt and bicarb together into a large bowl. Add the buttermilk and butter and stir until it all comes together. Roll the dough out to fill the base of the oven tray.

Arrange the lamb sausages, vine tomatoes and ricotta on the dough base. Break the eggs in between the other ingredients and sprinkle with rosemary, salt and pepper.

Bake for 22–24 minutes. Leave to cool a few minutes; slice into 6 pieces.

To serve: Serve warm, sprinkled with micro herbs.

Text and image:Fairlady

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