Breakfast Recipes

Chicken chipolatas with Mustard Scrambled Eggs, Baby Plum Tomatoes and a Crispy Crumpet 

This recipe serves 4 people. 


  • 8 free range eggs 
  • 5g butter 
  • 10 pack of chicken chipolata Heck sausages 
  • 20 baby plum tomatoes 
  • 1tsp of Dijon or English Mustard
  • 4 crumpets 
  • Salt and pepper 


  1. Turn the grill on to 180 degrees. 
  2. Grill the sausages and tomatoes for around 3 minutes on each side. 
  3. Turn off the grill and close the door to keep the sausages warm. 
  4. Toast the crumpet, and whilst it’s toasting, crack the eggs into a large pan along with butter, salt and pepper. 
  5. Keep stirring the eggs until scrambled, then stir in the mustard. 
  6. Plate up all the delicious ingredients and tuck in. 

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