Serves: 2

Prep time: approx. 10 minutes

Cooking time: approx. 25 minutes

What You’ll Need:

• 2 ripe medium tomatoes, cut in half.
• 150g button mushrooms, washed of any dirt
• 4 large free range eggs
• 2 tablespoons olive oil
• 1 tablespoon vegetarian Worchestershire sauce or tamari sauce (for gluten free option)
• 1 teaspoon dried mixed herbs
• 2 cooked vegetarian sausages (optional), cooked through as per instructions
• sea salt and pepper, to taste

What To Do:

• Preheat grill to medium-high
• Place the prepared tomatoes and mushrooms on a baking tray and drizzle with 1 tbs olive oil, the Worchestershire or tamari and mixed herbs.
• Place under the grill, for 15 -20 minutes, depending on how hot your grill is. Once the mushrooms and tomatoes are cooked through, take out and set aside but leave the grill on.
• Whilst the tomatoes and mushrooms are grilling, cook the veggie sausages as per instrutions
• Then scramble the four eggs in a  bowl and season with salt and pepper to taste.
• Pour the remaining 1 tablespoon of oil into a medium non stick frying pan, heat the pan up until hot* and gently pour in the scrabbled egg, tilting the pan so that the egg covers the whole base.
• Now carefully place the grilled tomatoes, mushrooms and cooked sausage onto the egg base.
• Put the pan back under the grill for 3-5 minutes, until the eggs are just firm.
• Slice up and serve.
• You can test to see if the pan is hot enough by dropping a tiny bit of egg on to the pan and seeing if it sizzles.

Recipe by Linda McCartney