This combines all the best ingredients of a traditional English breakfast in one frying pan, with no need to chop anything
4 good-quality pork chipolata*
4 rashers smoked back bacon
140 g [5 oz] button mushroom
6 eggs, beaten
8 cherry tomatoes, halved
handful grated cheese (optional)
1 tbsp snipped chives
* A chipolata (/ˌtʃɪpəˈlɑːtə/) is a type of fresh sausage, believed to have been created in France, similar to Italian sausage but often prepared as a relatively thin and short breakfast-style sausage, often grilled rather than fried
 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.
 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.