VEGGIE BREAKFAST

Who doesn’t love a proper breakfast on a lazy weekend?  And if you’re following a veggie or vegan diet, here’s an idea so you don’t miss out on the brunch indulgence.  If you don’t want to include a poached egg, you could always try a tofu scramble instead for the vegan plate.  Or just add some more tomatoes and mushrooms instead.  Either way, make sure to wash it down with a cup of Yorkshire tea and you’ll be ready for anything!

Veggie Breakfast

Serves 2

Ingredients

4 HECK Super Greens sausages

14 cherry tomatoes, on the vine

2 Portobello mushrooms

2 free range eggs

2 tablespoons white wine vinegar

Sea salt

Black pepper

Olive oil

Steps

  1. Pre-heat oven to 200°c, 180°c fan and the grill to medium heat.
  2. Bring a saucepan of water to the boil and add the white wine vinegar. Turn down 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 a baking tray and roast for 10 minutes whilst the sausages are cooking.
  5. Five minutes before the sausages are 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 them for 3-4 min in the 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 plates and serve with your favourite toast.

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