Breakfast recipe
Vegetarian egg-soaked wholemeal toasts with garlicky mushrooms, spinach, tomatoes, and parsley for a quick savoury breakfast.
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Ingredients
large non-stick frying pan, wide dish, knife, chopping board, grater
Method
Halve the cherry tomatoes, slice the chestnut mushrooms, grate the garlic, roughly chop the parsley, and wash the spinach. Cut each bread slice in half so the egg mixture can coat it evenly.
Beat the eggs, semi-skimmed milk, and black pepper in a wide dish. Add the bread slices in a single layer, turn them once, and leave for 1 minute until coated but not falling apart.
Heat 1 tablespoon olive oil in a large non-stick frying pan over a medium-high heat. Add the mushrooms and tomatoes with a pinch of salt, then cook for 5 to 6 minutes until the mushrooms are golden at the edges and the tomatoes begin to soften. Stir in the garlic for the final 30 seconds.
Slide the mushrooms and tomatoes to one side of the pan, or lift them onto a warm plate if the pan is crowded. Add the soaked bread and cook for 2 minutes on each side until golden and the egg coating is set.
Return the mushrooms and tomatoes to the pan if needed, fold in the spinach for 1 minute until just wilted, then scatter over the parsley. Divide the eggy toasts between plates and spoon the vegetables over the top.
