Veggie Breakfast Stack

Ingredients

2 English muffins

1 tsp rapeseed oil

2 large flat mushrooms

80g spinach

2 eggs

20g Flora ProActiv Light

15g tomato and chilli chutney

1 large beefsteak tomato, cut into 4 slices widthways

Ground black pepper

 

Preparation time: 10 minutes
Cooking time: 15 minutes

Serves: 2

Nutrition: Per serving
Energy
324 Kcal
Fat
12.4g
Saturates
2.8g
Sugars
8.1g
Salt
1.13g

A cooked breakfast doesn’t have to be unhealthy. Providing two servings of fruit and vegetables, this is a tasty vegetarian meal that makes a perfect weekend brunch. You can switch to a wholemeal muffin or toast for extra fibre.

Ingredients

2 English muffins

1 tsp rapeseed oil

2 large flat mushrooms

80g spinach

2 eggs

20g Flora ProActiv Light

15g tomato and chilli chutney

1 large beefsteak tomato, cut into 4 slices widthways

Ground black pepper

Method

Heat the rapeseed oil in a large frying pan over a medium heat and add the whole mushrooms flat side down. Gently fry for about five minutes until starting to colour

Turn the mushrooms over and add the spinach. Allow the spinach to gently wilt down for a few minutes

While the mushroom is frying, cut the muffins in half and toast them

Move the mushrooms and spinach to one side and crack the eggs into the pan and allow to cook

Once the muffins are toasted, spread with Flora ProActiv and the tomato and chilli chutney

When your eggs are done to your liking (you can turn them over if you like), turn off the heat and start to build your stack

Start with a slice of tomato, then top with the mushroom, followed by the spinach, another slice of tomato and finally the egg. Add some freshly ground black pepper to the top and serve

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