Weekend Brunch (LC)

Ingredients

• 2 sausages (chicken, pork, vegetarian, beef or turkey)
• 1 tsp butter or olive oil
• 75g mushrooms
• 6 cherry tomatoes
• 3 tbsp baked beans
• 2 eggs
• ½ small or ¼ large avocado
• Black pepper, to taste

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Instructions:

1. Cook the sausages according to the packet instructions until completely cooked through.

2. Meanwhile, heat the butter or olive oil in a non-stick frying pan over a medium heat. Add the mushrooms and cook for 5–7 minutes, stirring occasionally, until softened and golden.

3. Add the tomatoes to the pan for the final 2–3 minutes and cook until slightly softened.

4. Warm the baked beans in a small saucepan or microwave until piping hot.

5. Poach the eggs to your liking. Alternatively, enjoy them fried, scrambled, boiled or made into an omelette.

6. Arrange the sausages, mushrooms, tomatoes, baked beans, eggs and sliced avocado on a plate. Season with black pepper and serve.

Note: This recipe is fully customisable. Feel free to add or swap the vegetables and prepare the eggs in whichever way you prefer.

Lunch

Serves 1

Low Carb