Veggie brunch

Name: Veggie brunch
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2 servings
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

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

Vegetarian

1 of your 5 a day

A healthier fry up that still tastes delicious

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
Method

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

Method

Boil the potatoes for about 15 mins, until tender
Slice and set aside
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
Next, heat the olive oil in a frying pan
Fry the cherry tomatoes and mushrooms for a few mins
Add the sliced potatoes and fry until golden on both sides
Add the spinach leaves and cook for a few mins more until wilted
Season with freshly ground black pepper and serve the dish with the poached eggs