Olive Magazine
Vegetarian Breakfast Recipe with Spinach and Pesto

Veggie sausage, spinach and mushroom fry with pesto toast

Published: June 23, 2019 at 9:21 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Spread crunchy seeded bread with garlicky pesto and top with caramelised mushrooms, veggie sausages and soft poached eggs for an epic meat-free brunch

  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal489
fat22.3g
saturates4.7g
carbs40.8g
sugars4.1g
fibre5.9g
protein28.3g
salt2.6g
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Try making your own pesto for this brunch with our homemade pesto recipe.

Ingredients

  • 2 tsp extra-virgin olive oil
  • 200g chestnut mushrooms, sliced
  • 2 veggie sausages
  • 1 clove garlic, sliced
  • a large handful spinach
  • 3 tbsp fresh pesto
  • 2 eggs
  • 2 slices seeded sourdough, toasted

Method

  • STEP 1

    Heat the oil in a non-stick frying pan over a medium-high heat and cook the mushrooms for 5-10 minutes or until the moisture has evaporated and the mushrooms are caramelising. Break the sausages into small pieces straight into the pan and fry for 2-3 minutes or until starting to crisp, then add the garlic and cook for a minute. Stir through the spinach and cook for a minute to wilt.

  • STEP 2

    Bring a large pan of water to the boil and crack the eggs into separate ramekins or small cups. Once the water is at a gentle simmer, carefully pour the eggs from their cups into the water and simmer gently for 2 minutes or until the whites are set.

  • STEP 3

    Spoon the mushrooms, sausage pieces and spinach onto two plates, and add the sourdough slices, spread with some pesto and topped with a poached egg.

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