Cooked breakfast

Cooking time of 20 minutes – Serves 1

Nutritional Information

• 453 Kcal
• 14g Fat
• 3.5g Saturates
• 44g Carbohydrates
• 14g Fibre
• 31g Protein
• 1.8g Salt

Allergens & Dietary Requirements

Allergens

• Gluten
• Egg

Dietary Requirements

• Halal
• Kosher
• Dairy-free
• Vegetarian
• Pescatarian
• Vegan
• ⓥ This recipe can be made vegan by replacing the eggs with 2 vegan Quorn sausages cooked according to packet instructions

Ingredients

• 2 medium eggs
• 70g mushrooms, sliced
• 70g cherry tomatoes, halved
• 20g spinach
• 1 Garlic clove, minced
• 1/2 tin (200g) reduced sugar and salt baked beans
• 1/2 tsp oil
• Pinch of black pepper
• 1 small slice wholemeal bread

Method

1. In a bowl, whisk the eggs and add a pinch of pepper.
2. Heat half the oil in a non-stick frying pan over medium heat.
3. Add the eggs and let them sit without stirring for 20 seconds, then stir continuously until you reach your preferred consistency.
4. Set the eggs aside on a plate.
5. Using the same pan, heat the other half of the oil, then add the garlic, mushrooms, spinach and tomatoes and cook for 5-7 minutes.
6. Heat the baked beans according to package instructions.
7. Toast the slice of wholemeal bread.
8. Add the baked beans and vegetables on the same plate as the eggs, and serve with toast on the side.