Everyone loves a good “feed-the-whole-gang” brunch dish and this is one for the vegetarians!  Inspired by the genius Ben Lebus @ MOB Kitchen, this won’t quite get under a fiver but it packs a punch of deliciousness that’s worth splashing out on.  We’ve added our twist on the original and think it hits the spot…. What do you think?

Green Eggs No Ham

Serves 3 HUNGRY people, or 6 with some croissants and crusty bread on the side
Prep time 10 mins
Cooking time 30 mins


1 pack HECK Super Green Saus

850g frozen peas

30g pine nuts

1 tsp lazy garlic

Bunch of basil, chopped

Bunch of mint, chopped

Juice and zest of a lemon

150g fresh baby spinach

2 tbsp crème fraiche

80g grated parmesan cheese

Olive oil


Cook the peas in boiling water as per the packet instructions, then drain and put approx. 2 thirds in a food processor.  Whizz up with the garlic, basil, mint, juice and zest of the lemon and a generous tbsp olive oil.  Once smoother, add the crème fraiche and half the parmesan cheese.

In a shallow oven proof dish, wilt the spinach over a low heat with a dash of water, then fold in the remaining peas and the pea purée.  Season to taste while mixing together.

Push the sausages into the pea mix like the spokes on a wheel so they’re not sitting on top, then make 6 wells in the mixture between the sausages and crack the eggs into the holes.  Top with a scattering of pine nuts and the remaining parmesan cheese and bake in the oven at 180°C for 12-14 minutes until the eggs are set and the sausages cooked through.

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