Veggie Brunch

Veggie brunch

A healthier fry up that still tastes delicious

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

  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