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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.
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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.
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