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Savoury all-in-one breakfast traybake recipe

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Who can resist the simplicity of a breakfast traybake? Cut up all the ingredients, throw them into a pan, drizzle over some olive oil and pop it in the oven – et voilà! A gut-healing meal in minutes thanks to prebiotic asparagus, parasite-fighting oregano, healthy-fat-filed olive oil and a slice of sourdough. Silky slivers of smoked salmon are a delicious extra.

Sourdough is naturally fermented, meaning the tough outer shell of the grain is broken down before we eat it. This makes it easier to absorb and is gentler on our gut than a traditional loaf. Want to make your own? Discover how with our easy starter recipe here.

Use olive oil to drizzle all over your breakfast traybake. Take care when purchasing extra virgin olive oil. Be warned that bottles labelled ‘pure’ olive oil are not as unadulterated as their name implies. They’re likely to contain a blend of both refined and virgin olive oils. As a rule of thumb, it’s best to source EVOO from independent producers. Supermarket-own labels and well-known brands often mix to a standard recipe to ensure the products taste the same every time. Good-quality EVOO should taste and look different with every harvest. A simple way to check quality is to pop your bottle in the fridge overnight. A good quality EVOO should semi-solidify when chilled, while the cheaper stuff stays liquid.

Discover more delicious brunch recipes

Wellbeing Wisdom

Look for wild smoked salmon whenever possible, as farmed salmon (even organic) comes from caged salmon treated with sea-louse medication.

Ingredients

  • 150g asparagus spears, trimmed
  • 250g button mushrooms
  • 300g cherry tomatoes
  • Sea salt and freshly ground black pepper
  • A few stalks fresh oregano, leaves only
  • 1 tbsp extra virgin olive or rapeseed oil
  • 250g wild smoked salmon (optional)
  • Toasted spelt or rye sourdough bread, to serve

Method

  1. Preheat the oven to 200°C/400°F/Gas Mark 6.
  2. Put the asparagus, mushrooms and tomatoes into a roasting tin. Season well with the sea salt and freshly ground black pepper, then scatter over the oregano leaves, drizzle with the oil and toss everything together with your hands.
  3. Put in the oven and cook for about 20 minutes or until the vegetables are beginning to char slightly and the tomatoes are starting to burst.
  4. Remove from the oven and transfer to serving plates. Serve with smoked salmon (if using) and toasted sourdough bread.