Veggie Breakfast Stack
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
