The ideal way to start a lazy day – in fact, it’s simple enough to cook and enjoy on a school day, too!
Ready in 30 mins Serves 4
What you need:
✱ 6 frozen Quorn Low-Fat Sausages
✱ Low-calorie cooking spray
✱ 8 large portobello mushrooms
✱ 200g cherry tomatoes, halved
✱ 4 eggs*
✱ 2 x 415g cans baked beans
✱ Dash of balsamic vinegar or vegetarian Worcestershire sauce
✱ Dash of Tabasco sauce (optional, if you like a kick!)
✱ Chopped fresh chives and whole chives to garnish
What you need to do:
1 Preheat the grill to high.
2 Cook the sausages in the oven or on the hob according to the pack instructions.
3 Meanwhile, spray the grill pan with low-calorie cooking spray, add the mushrooms and cherry tomatoes and spray again with low-calorie cooking spray. Grill for 5-6 mins or until just tender.
4 Spray a non-stick frying pan with low-calorie cooking spray, place over a medium heat and fry the eggs until done to your liking (we used chef’s rings to make ours really neat and tidy!).
5 Tip the beans into a pan and stir in the balsamic vinegar or vegetarian Worcestershire sauce, Tabasco sauce, if using, and some salt and black pepper to taste. Cook over a low heat for a few mins, stirring now and then.
6 Divide the beans between shallow bowls and add the mushrooms and cherry tomatoes. Slice the sausages into 2 or 3 pieces diagonally and add those, too. Top each bowl with a fried egg and season to taste, then scatter over the chopped chives and whole chives to garnish before serving.