Serves 4

 

4 good-quality pork chipolatas

 

4 rashers smoked back bacon

 

5 oz button mushrooms

 

6 eggs , beaten

 

8 cherry tomatoes , halved¹

 

handful grated cheese (optional)

 

1 tbsp snipped² chives

 

 

1. Heat the grill³ to high. Heat a medium non-stick frying pan, add the chipolatas and fry for 3 mins. Add the bacon, turning occasionally, until it starts to crisp, about 5 mins more. Tip in the mushrooms and continue to cook for a further 3-5 mins. Drain any excess fat and move the ingredients so they are evenly spread out.

 

2. Season the eggs, then add to the pan, swirling⁴ to fill the spaces. Gently move with a fork for 2 mins over a low-medium heat until beginning to set. Scatter⁵ over the tomatoes, cheese, if using, and chives, then grill for 2 mins until set. Cut into wedges and serve with your favourite sauces.

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