Instructions: Heat oil in a skillet, preferably cast-iron, with the sausage.

Cook and stir until no raw surfaces remain. Remove from the pan with a slotted spoon and set aside. Deglaze the pan with wine or water, scraping up any brown bits from the bottom of the pan. Simmer until liquid evaporates.

Add butter, corn, onion and green pepper. Saute until vegetables are soft, 3 to 5 minutes. Season with salt, pepper and sugar. Return the sausage to the pan.

In a bowl, beat the eggs with 2 tablespoons of water. Pour over the mixture in the pan and stir over medium heat until the eggs are scrambled, 3 to 4 minutes. Taste, adjust seasoning and portion onto two warm plates. Garnish with cherry tomato halves and serve with toast or English muffins.

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