Recipes and Cooking

Healthy big breakfast with fried eggs

Preparation time 30 mins Serves 4 people

Ingredients

  • Cooking oil spray
  • 4 x low-fat sausages (beef, turkey, chicken or kangaroo)
  • 275g baby roma truss tomatoes
  • 200g button mushrooms, halved
  • 8 eggs, at room temperature
  • 420g can reduced-salt baked beans
  • 4 thick slices wholegrain bread
  • Baby spinach leaves, to serve

Method

  1. Spray a large non-stick frying pan with oil to grease.  Heat pan over medium heat.  Add sausages and cook, tossing often, for 12-15 minutes or until cooked through.  Transfer to a plate and keep warm. 
  2. Add tomatoes to one side of pan and mushrooms to other side. Cover and cook over medium heat for 8-10 minutes or until tomato skins begin to split and mushrooms are tender.  Transfer to a plate, cover and keep warm. 
  3. Spray the frying pan with a little more oil and heat over medium heat. Crack 4 eggs into pan and fry until cooked to your liking. Transfer to a plate. Repeat using remaining eggs.
  4. Heat baked beans following packet directions.  Toast bread.  Place toast onto serving plates.  Top each with 2 eggs.  Serve with baked beans, tomatoes, mushrooms and baby spinach.

Notes

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