Veggie Sausage Spinach And Mushroom Fry With Pesto Toast Recipes

VEGGIE SAUSAGE, SPINACH AND MUSHROOM FRY WITH PESTO TOAST

Veggie sausage, spinach and mushroom fry with pesto toast image

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

Provided by Adam Bush

Categories Breakfast and brunch

Time 30m

Yield Serves 2

Number Of Ingredients 8

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 489 calories, Fat 22.3 grams fat, SaturatedFat 4.7 grams saturated fat, Carbohydrate 40.8 grams carbohydrates, Sugar 4.1 grams sugar, Fiber 5.9 grams fiber, Protein 28.3 grams protein, Sodium 2.6 milligram of sodium

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