Weekend cooked breakfast
A full fry-up from one tray and one pan: sausages, mushrooms, burst tomatoes, smoky beans and wilted spinach, with sourdough toast. For a slow weekend morning.
- Time
- 30 min
- Serves
- 2
- Kind
- Breakfast
Method
- Heat the oven to 200°C. Put the sausages on one side of a baking tray and bake for 10 minutes.
- Halve the mushrooms. Add them and the whole cherry tomatoes to the tray, turn them in the oil with a pinch of salt, and bake for 12 to 15 minutes more, until the sausages are browned and the tomatoes have just burst.
- In the meantime, put the beans and the liquid from their tin in a small pan with the passata and the smoked paprika. Simmer over a medium heat for 8 minutes until thick, then season.
- For the last 2 minutes, wilt the spinach in a dry pan over a medium heat, turning it with tongs, and season with a little salt.
- Toast 4 slices of the sourdough.
- Share everything between two warm plates, with the beans in the middle.
Tip Cook the sausages by the pack timing if it differs, since brands vary. The beans can be made a day ahead and reheated.
Per portion
| Energy | 527 kcal |
| Protein | 32 g |
| Carbohydrate | 55 g |
| of which sugars | 10 g |
| Fat | 17 g |
| of which saturates | 4 g |
| Fibre | 17 g |
| Salt | 2.24 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- vegan sausage4
- mushrooms250 g
- cherry tomatoes250 g
- cannellini beans1 tin
- passata100 g
- spinach100 g
- sourdough loaf¼
- smoked paprika1 tsp
- olive oil1 tbsp
