About the dish
Poached eggs served with a spinach and cheese sausage, crispy confit potatoes, sautéed chestnut mushrooms, roasted cherry tomatoes, and smashed avocado sprinkled with dried chilli flakes. Accompanied by harissa beans and two slices of toasted seeded sourdough or white bread, with a side of vegan or Brittani butter.
MEP
Knife & Fork
Ingredients
35g Spinach
10g Garlic oil & pinch salt
1 each Spinach and cheese sausage
2 pieces Crispy confit potatoes (2 x 40g)
1 ptn Sautéed chestnut mushrooms
5 each Cherry tomato on vine
40g Smashed avocado
1 pinch Dried crushed chilli flakes
50g Harissa Beans
2 slices Seeded sourdough bread or white bread
20g FOH butter (serve on side)
2 each Poached egg
pinch of Maldon salt & cracked black pepper
Video
Recommendations
DRINKS
Bloody Mary
A bloody mary will work well here, with the strong bold earthy flavours, complimenting those on the plate such as the beans, tomato and mushroom patty.
Cappuccino Coffee
A coffee is a great drink for a cooked breakfast like this, a nice creamy cappuccino will work really well here. Some vegetarian guests might want a milk alternative.
SIDES
Although this breakfast has a lot going on (in a good way), why not suggest a warm pastry for afterwards? Or perhaps guests could add some extra avacado or spinach.
This dish combines our old vegetarian and vegan dishes together into one. We’re using a vegan mushroom patty for the protein element and guests can add eggs on if they want to have a vegetarian version of this dish.
