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Veggie brunch

Veggie brunch

https://www.coop.co.uk/recipes/veggie-brunch

A healthier fry up that still tastes delicious

  • Feeds 2 Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    15%
    1294kj 208kcal
  • Fat
    Low 21%
    14.4g
  • Saturates
    Low 20%
    4g
  • Sugar
    Low 21%
    5.3g
  • Salt
    Low 21%
    0.5g

% of adult’s reference intake | Carbohydrates per serving : 28g

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Ingredients

  • 2 potatoes
  • 2 Co-op British eggs
  • 1 tbsp Co-op olive oil
  • 225g cherry tomatoes
  • 170g pack button mushrooms
  • 125g spinach leaves
  • Freshly ground black pepper, to serve

Ingredients may vary. Always check packaging for allergen information.

Method

  1. Boil the potatoes for about 15 mins, until tender
  2. Slice and set aside
  3. Meanwhile, poach the eggs — crack into a pan of gently simmering water, leave for a couple of mins, turn off the heat and carefully drain onto kitchen towel
  4. Next, heat the olive oil in a frying pan
  5. Fry the cherry tomatoes and mushrooms for a few mins
  6. Add the sliced potatoes and fry until golden on both sides
  7. Add the spinach leaves and cook for a few mins more until wilted
  8. Season with freshly ground black pepper and serve the dish with the poached eggs

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