Weekend Brunch Bowl
|Quorn Low Fat Sausages||2||12|
|Low Cal Cooking Spray||As Needed||As Needed|
|Large Portobello Mushrooms||2||12|
|Worcestershire Sauce||1 tbsp||6 tbsp|
Preheat the grill to high.
Cook the sausages in the oven or on the hob according to the pack instructions.
Meanwhile, spray the grill pan with low-calorie cooking spray, add the mushrooms and cherry tomatoes and spray again with low-calorie cooking spray. Grill for 5-6 mins or until just tender.
Spray a non-stick frying pan with low-calorie cooking spray, place over a medium heat and fry the eggs until done to your liking.
Tip the beans into a pan and stir in the Worcestershire sauce, if using, and some salt and black pepper to taste. Cook over a low heat for a few mins, stirring now and then.
Divide the beans between shallow bowls and add the mushrooms and cherry tomatoes.
Slice the sausages into 2 or 3 pieces diagonally and add those, too.
Top each bowl with a fried egg and season to taste, then scatter over the chopped chives and whole chives to garnish before serving.