- 6 eggs
- 250ml milk
- 250g vine tomatoes
- Olive oil
- 250g mushrooms, sliced
- 1 clove garlic, crushed
- Salt and pepper
- 400g chipolatas
- 4 slices ciabata, toasted
Heat a 26cm Le Creuset Toughened Non Stick shallow frying pan, and add the mushrooms with a splash of olive oil. Cook until golden, and add the garlic. Season well with salt and pepper, and set aside
Now add the chipolatas to the pan and cook until well browned and cooked through. Remove from pan and set aside.
Heat the pan to smoking point and add the tomatoes with a little olive oil. Cook until well coloured and the tomatoes have burst. Season with salt, pepper and a pinch of sugar.
Whisk the eggs and milk together, and season well. Scramble the egg in the pan and once cooked push to one side.
Place the mushrooms, tomatoes, and chipolatas back into the pan. Serve along with the toast.