900g Kin & Crop Rubies , halved
1 red onion, cut into 8 wedges
1 T olive oil
½ tsp salt
250g cherry tomatoes or small tomatoes halved
2 tsp Worcestershire sauce
250g streaky bacon rashers
2 handfuls baby spinach
Add 2 handfuls of baby spinach
Preheat oven to 220 °C. On a flat oven tray toss the halved rubies and red onion in the olive oil, and sprinkle with salt. Add the halved tomatoes, and drizzle the traybake with the Worcestershire sauce.
Roast in the oven for 12 minutes, the add the bacon rashers and cook for a further 12 minutes or so until the bacon and kumara is cooked. Remove from the oven.
Add the baby spinach to the hot traybake, and gently mix in so it’s wilted.
While the traybake is cooking and has approx. 5 minutes to go, poach the eggs until the whites are just set.
Serve the traybake with the poached eggs on top and a dash of hot sauce.