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.
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
