One-pan English breakfast

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Good Food

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Recipe by Good Food

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1. Heat the grill 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, swirling to fill the spaces. Gently move with a fork for 2 mins over a low-medium heat until beginning to set. Scatter over the tomatoes, cheese, if using, and chives, then grill for 2 mins until set. Cut into wedges and serve with your favourite sauces.

Make it veggie

For a vegetarian version, swap the chipolatas for veggie sausages, omit the bacon and add more mushrooms.

Per serving

349 kcalories, protein 25g, carbohydrate 4g, fat 26 g, saturated fat 8g, fibre 1g, sugar 2g, salt 2.27 g

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Ingredients

• 4 good-quality pork chipolatas
• 4 rashers smoked back bacon
• 140g button mushrooms
• 6 eggs , beaten
• 8 cherry tomatoes , halved
• handful grated cheese (optional)
• 1 tbsp snipped chives

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 15 mins

Ingredients

• 4 good-quality pork chipolatas
• 4 rashers smoked back bacon
• 140g button mushrooms
• 6 eggs , beaten
• 8 cherry tomatoes , halved
• handful grated cheese (optional)
• 1 tbsp snipped chives

Per serving

349 kcalories, protein 25g, carbohydrate 4g, fat 26 g, saturated fat 8g, fibre 1g, sugar 2g, salt 2.27 g

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