An easy, one-pan breakfast or lunch which is a great way of using up small amounts of ingredients. Serve with baked beans and grilled tomatoes for a filling start to the day (or afternoon).
1 tablespoon oil
4 pork chipolatas sausages
4 rashers smoked back bacon
small onion, finely chopped
150 g button mushrooms, halved
6 eggs, beaten
salt and pepper to taste
handful grated cheddar
In a medium, non-stick frying pan, heat the oil over a medium heat.
Add the chipolatas and fry for 3 minutes. Add the bacon rashers and to fry, turning the ingredients, until they start to brown.
Add the onions and mushrooms and continue to fry until the onions are soft and the chipolatas and bacon are cooked.
Drain off the excess fat and arrange to ingredients in the pan into 4 portions.
Preheat the grill to hot.
Beat the eggs lightly and season to taste.
Tip into the pan, swirling to fill in the spaces and cook over a low heat until the eggs are beginning to set.
Sprinkle the cheese over the top and place under the grill until the eggs are set and the top is bubbling and golden. Cut into four wedges and serve.