2 CORN THINS slices
2 eggs
2 sausages
1 cup spinach leaves
1 cup sliced mushroom
1 clove of garlic (finely chopped)
Olive oil
Best to use 2 pans for this. I cook the spinach & the mushrooms in the one pan, then eggs & sausages in another. For the spinach & mushrooms (again, these can be cooked together or separately in 2 lots), heat some oil in a pan (enough to cover the bottom of the pan), then add the garlic on a low to medium heat. Once the garlic gets a little caramelisation add in spinach leaves & mushrooms. Continue cooking & stirring till the spinach & mushrooms are soft & wet looking.
Fry the eggs & sausages with a little oil in a non stick pan. Cook the eggs till the egg whites have solidified & have a bit of browning underneath. Cook the sausages, on each side till that have a nice brown colour.
To assemble your breakfast, just add a fried egg to each CORN THINS slice then top with spinach & mushrooms. Finally top with the sausage (sliced, or as is), then sprinkle with pepper & salt (if desired).
