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 cabbageor ready-chopped kale instead of chard.