Veggie Breakfast

Prep Time: - mins Cook Time: 25 mins - Serves: 2

Try this vegan take on the classic English breakfast that boasts our vegan breakfast sausages with toast, mushrooms, tomatoes and a poached egg.

Ingredients

• 4 HECK! Vegan Breakfast Sausages  
• 14 cherry tomatoes (on the vine) 
• 2 portobello mushrooms 
• 2 free range eggs 
• 2 tbsp white wine vinegar 
• Sea salt 
• Black pepper 
• Olive oil 

Method

1. Pre-heat the oven to 200°c, 180°c  fan and the grill to medium heat. 
2. Bring a saucepan of water to boil and add the white wine vinegar. Turn down the heat and keep water gently simmering. 
3. Pop the sausages under a medium grill for 10-12 minutes, turning frequently. 
4. Season the mushrooms and drizzle with olive oil, then place on baking tray and roast for 10 minutes whilst the sausages are cooking. 
5. 5 minutes before the sausages are nearly ready, add the cherry tomatoes to the tray with the mushrooms.
6. Now poach the eggs. Crack one egg into a mug and gently place into the water. Do this for each of the eggs then cook for 3-4 minutes in simmering water. 
7. Remove eggs with a slotted spoon and place on kitchen towel to dry. 
8. Divide eggs, tomatoes. mushrooms and sausages between two plated and serve with your favourite toast.