healthy-egg-vegie-breakfast

This BIG breakfast recipe is perfect for vegetarians. It includes all the traditional toppings.

Ingredients:

Cooking Oil Spray

275g baby Roma truss tomatoes

200g button mushrooms, halved

Four large eggs at room temperature

420g of reduced-salt baked beans

Four slices of multigrain bread

Baby spinach leaves to serve

Method:

1. Spray oil on a large nonstick frying pan to grease. Heat the pan on medium heat. Add mushrooms and tomatoes to the other side.
2. Cover and cook for 8-10 minutes, or until the tomato skins start to split and the mushrooms are tender. Transfer to a serving plate, cover with a towel, and keep warm.
3. Spray the pan with some more oil and heat it on medium heat. Crack eggs in a pan and cook until desired.
4. Follow the instructions on the packet to heat baked beans.
5. Toast the bread. Toast bread. Place toast on serving plates. Serve with baked beans and mushrooms.