VEGGIE BREAKFAST TRAY BAKE
This filling replacement to a classic weekend fry-up is great for vegetarians, plus it’s less calorific, too. But meat eaters can substitute the veggie sausages for pre-cooked pork sausages instead, if desired.
SERVES 4
✣ 250g (9oz) baby spinach
✣ 400g can cannellini beans, drained and rinsed
✣ 3tbsp tomato purée
✣ 3tsp sherry vinegar
✣ 100g (3½oz) small Portobello mushrooms, washed
✣ 8 vegetarian sausages
✣ 1 red onion, cut into 8 wedges
✣ 200g (7oz) on-the-vine cherry tomatoes
✣ ½tbsp olive oil
✣ 1tsp dried mixed herbs
✣ 1 bagel, torn into chunks
✣ 4 eggs
✣ Sriracha or other hot sauce, to serve
1
Preheat the oven to 180C/Gas 4.
Put the spinach in a colander, pour over boiling water to wilt it, and set aside to drain.
2
Mix the beans, tomato purée and vinegar with 3tbsp water. Spoon into a roasting tray in 4 blobs, along with the mushrooms, sausages, onion wedges and tomatoes. Cook for 5 mins. 3
In a large bowl, mix the oil and dried herbs, then toss in the bagel pieces to coat. After 5 mins, add the spinach to the tray in 4 small nests. Crack an egg into each and sprinkle with sea salt and black pepper.
4
Put the bagel pieces on top and cook for 15 mins more or until the egg whites are cooked. Drizzle over the sriracha to serve.