Vegetarian Breakfast Recipe with Spinach and Pesto

Veggie sausage, spinach and mushroom fry with pesto toast

Name: Veggie sausage, spinach and mushroom fry with pesto toast
Total time: 30 min
Yield: Serves 2
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

Preparation and cooking time
- Total time30 mins
Easy
Serves 2

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.