For ➊1 tomato
2 chipolatas (or any other spicy sausage)
30g butter
2 slices of smoked bacon, chopped
2 extremely fresh eggs
2 tbs double cream
1 ts chives, chopped
Preheat oven to 220°C. Cut the top off the tomato and scoop out the seeds. Place onto a baking tray with the sausages and cook in the oven for 8-10 m.
Melt the butter in a pan. Fry the bacon for 2-3 m, or until brown and cooked through.
Place the eggs and cream in a bowl and beat together. Stir in the chives.
Pour the eggs into the pan with the bacon and stir consistently until the eggs have set. Remove from the heat.
Remove the tomato from the heat and spoon the scrambled egg inside. Serve the sausages alongside.
Serve with fresh toast.
Melt the butter in a pan. Fry the bacon for 2-3 m, or until brown and cooked through.
Place the eggs and cream in a bowl and beat together. Stir in the chives.
Pour the eggs into the pan with the bacon and stir consistently until the eggs have set. Remove from the heat.
Remove the tomato from the heat and spoon the scrambled egg inside. Serve the sausages alongside.
Serve with fresh toast.
