Easter egg recipes

Prep: 10 minutes
Cook: 20-25 minutes
Serves: 4 - 6

450g/1lb good quality sausages
6 rashers smoked streaky bacon
2 tbsp vegetable oil
175g/6oz chestnut mushrooms, halved
4 tomatoes, quartered
6 large eggs
salt and freshly ground black pepper

1. Cook the sausages under a hot grill for 8-10 minutes, turning them occasionally until browned. Cook the bacon under the grill for 5-6 minutes turning once until crisp and golden. Cool slightly, then slice the sausages and cut the bacon into bite-sized pieces. This could be done the night before, simply chill until required.
2. Heat the oil in a large frying pan, add the mushrooms and saute for 3-4 minutes or until golden. Add the tomatoes and cook for a further minute. Remove the pan from the heat, add the sausages and bacon and mix well.
3. Beat the eggs with a little salt and plenty of freshly ground black pepper. Pour into the pan and stir for about a minute until the egg begins to cook. Shake the pan to level the surface. Cover the pan with a baking sheet and cook for 5 minutes or until the surface has almost set. Remove the baking sheet then cook the omelette under a hot grill for 2-3 minutes until firmly set. Cool slightly before serving in wedges.

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• Easter events 2006
• Easter extraveganza
• Easter family outings
• Quick and easy cooking
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