Veggie breakfast fry up

This recipe is made possible by BBC Food!

Ingredients

For the fried potatoes

• 250g/9oz new potatoes, quartered
• 2 tbsp extra virgin olive oil
• ½ small red onion, finely chopped
• 2 tsp finely chopped fresh rosemary or thyme
• ¼ tsp dried chili flakes (optional)

For the fry up

• 4 vegetarian sausages, chilled (optional)
• 2 ripe vine tomatoes, halved
• 1 tbsp extra virgin olive oil, plus extra for greasing
• 100g/3½oz chestnut mushrooms, sliced
• large handful of young spinach (about 40g/1½oz)
• 2 free-range eggs
• sea salt and freshly ground black pepper

Method

1. For the fried potatoes, cut the potatoes into quarters and put them in a saucepan, preferably a medium saucepan. Cover with water and bring to a boil. Reduce the heat slightly and cook for 15 minutes, tip back into the pan and toss around a bit to break up the edges.

2. For the fry-up, preheat the oven to 200C/180C Fan/Gas 6. Put the sausages, and tomato halves on a lightly oiled baking tray. Season the tomatoes with flaked sea salt and ground black pepper and bake for 115 minutes.

3. Meanwhile, to continue the fried potatoes, heat two tablespoons of oil in a saucepan pan and fry the potatoes, red onion, a good pinch of salt, and lots of ground black pepper for 10 minutes.

4. To finish the fry up, heat one tablespoon of oil in a frying pan, large if possible, and fry the mushrooms for 3 minutes over high heat. Season well, add the spinach and toss together for 60 seconds, or until the spinach wilts. Push the mushrooms and spinach to one side of the pan and reduce the heat.

5. Break the eggs into the pan and cook for 3 minutes.

6. Meanwhile, toss the potatoes with the chopped fresh rosemary or thyme, and chili and cook for a few seconds more.

7. Spoon the potatoes onto two plates, add the sausages, tomatoes, and mushrooms and place the fried eggs alongside.

Banner and Image Credit: BBC