Heat the sunflower oil in a frying pan over a medium heat; add the bacon and fry until crisp; transfer to plate
add the onion and fry for 2 minutes; add the mushrooms and cook until tender
lightly beat the eggs and season; add the Gruyere, thyme leaves and bacon to the eggs and pour into the pan on to the mushroom mixture; cook until the egg begins to set; grill under a preheated grill to medium/high for 2-3 minutes until golden and set; run a spatula around the edge to loosen, slide onto a plate and serve
fry the chorizo in a frying pan over a medium heat until crisp and set aside
using 1 tablespoon of the oil from the chorizo, fry the onion for 3-4 minutes; add the potatoes and spread evenly
whisk the eggs, add the cheddar and season
return the chorizo to the pan; pour in the egg and cook until beginning to set; grill under a preheated grill to medium/high, for 2-3 minutes until set and golden; run a spatula around the edge, slide on to a plate and serve
heat the oil in a pan, add the courgettes, the onion and the red pepper and cook gently for 5-7 minutes until soft; add the basil leaves and pumpkin seeds
whisk the eggs, crumble in the goats’ cheese and season well; pour the egg mixture into the pan and cook until it begins to set; grill under a preheated grill to medium/high for 2-3 minutes until golden and set; run a spatula around the edge and slide on to plate and serve
4 servings