Vegetarian Breakfast Recipe with Spinach and Pesto

Veggie sausage, spinach and mushroom fry with pesto toast

  • 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

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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.

Check out our best brunch ideas with eggs here...

Breakfast Muffins with Smoked Salmon

Nutritional Information

  • Kcals 489
  • Fat 22.3g
  • Saturates 4.7g
  • Carbs 40.8g
  • Sugars 4.1g
  • Fibre 5.9g
  • Protein 28.3g
  • Salt 2.6g
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