Breakfast Mushroom, Walnut & Tomato Hash with Eggs
Course Breakfast
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Servings 4
Calories 301kcal
Ingredients
100gCalifornia Walnutsroughly chopped
1tbspolive oil
300gmushroomsroughly chopped
4spring onionschopped
4 tomatoesroughly chopped
1tbsptomato puree
100gbaby spinach
4medium eggs
1tbspchopped parsley
Instructions
Soak the walnuts in lukewarm water for 15 minutes, drain well.
Meanwhile, heat the oil and fry the mushrooms and spring onions for 3-4 minutes. Add the tomatoes, walnuts and tomato puree, season and cook for 3-4 minutes.
Stir in the spinach until just wilted and make 4 hollows in the mixture. Crack an egg into each hollow, cover and cook for a further 2-3 minutes until the eggs are just set.
Serve sprinkled with parsley and black pepper.
Cooks tip
Great served with chilli sauce, or add chopped bacon for a non-plant based version.