This simple fry-up recipe is quick, easy and ready in half hour. Make it all in one-pot which means you can spend less time washing up and more time enjoying this tasty breakfast recipe. Soft mushrooms, egg and spinach makes this fry-up a favourite.
- 4tsp rapeseed oil
- 300g sliced, cooked potatoes,
- 250g sliced mushrooms
- 100g torn chard leaves,
- 3 eggs
- Dried chilli flakes
- Shavings of Parmesan or Cheddar
Warm 2 tsp rapeseed oil in a pan, add 300g of sliced, cooked potatoes, and sauté over a medium heat for 4-5 mins, until browned.
Remove from pan and set aside.
Add another 2 tsp oil to the pan, along with 250g sliced mushrooms. Put the lid on the pan, place over a medium heat for 5 mins. Remove lid, turn up the heat and fry until the liquid is absorbed and the mushrooms are browned.
Put the potatoes back in. Add 100g torn chard leaves, wilt for a minute, then break in 3 eggs. Replace lid and cook until the eggs have just set.
Drizzle with a little oil flavoured with dried chilli flakes, if you like. Serve with shavings of Parmesan or Cheddar and hunks of baguette.
If you prefer, you can use spring cabbage or ready-chopped kale instead of chard.