6 sausages, your choice of variety

250 g (9 oz) chestnut mushrooms, sliced

200 g (7 oz) cherry tomatoes, halved

6 large free-range eggs, beaten

Salt and freshly ground black pepper, to taste

Spring onions, chopped (for garnish)

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Heat a large non-stick frying pan over medium heat until hot.
Cut the sausages into small chunks and fry for about 10 minutes, stirring occasionally, until browned and crisp.
Add the sliced mushrooms and halved cherry tomatoes to the pan. Cook for 5 minutes, stirring occasionally, until the mushrooms are soft and the tomatoes begin to break down.
Preheat the grill to high.
Season the mixture with salt and pepper and spread evenly in the pan.
Pour the beaten eggs evenly over the mixture. Reduce the heat to low and cook for 5–10 minutes until the base is mostly set.
Transfer the pan under the grill for about 5 minutes, or until the top is golden and fully set.
Sprinkle with chopped spring onions and serve warm.

Add baked beans or chopped hash browns for a full English twist.

For a lighter version, use chicken or turkey sausages.

Top with grated cheddar or mozzarella before grilling for a cheesy finish.

Make it vegetarian with veggie sausages and add spinach or peppers.

Store leftovers in the fridge for up to 2 days and reheat gently before serving.