Filling, hearty and healthy, this is a big breakfast winner.
Ingredients
Cooking oil spray
4 low-fat pork sausages
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
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
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
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
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
