Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Veggie sausage, spinach and mushroom fry with pesto toast
- Preparation and cooking time
- Total time
- 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.
