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

Adam Bush

Published: June 23, 2019 at 9:21 AM

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Serves 2

Easy

Total time: 30 mins

A star rating of 1 out of 5.1 ratingRate

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

Vegetarian

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Alternatives

Complete the dish

Try making your own pesto for this brunch with our homemade pesto recipe.

Ingredients

Nutrition

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

Nutrition: per serving

kcal489

low
fat22.3g
saturates4.7g
carbs40.8g
sugars4.1g
fibre5.9g
protein28.3g
salt2.6g

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...

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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