This competition is now closed

Veggie sausage, spinach and mushroom fry with pesto toast

Name: Veggie sausage, spinach and mushroom fry with pesto toast
Total time: 30 min
Ingredients: extra-virgin olive oil 2 tsp; chestnut mushrooms 200g, sliced; veggie sausages 2; garlic 1 clove, sliced; spinach a large handful; fresh pesto 3 tbsp; eggs 2; seeded sourdough 2 slices, toasted

30 minutes
serves 2
Easy

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

By Adam Bush

Published: June 23, 2019 at 9:21 am

Try making your own pesto for this brunch with our homemade pesto recipe.

Ingredients

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