A perfect brunch for a relaxed Sunday, packed with great flavours, easy to make and will keep you going. It is also great as many of the ingredients will be in your fridge as stock items, and with such small quantities, you an always dip into your meal plan veg!
Scrambled Egg, Quorn Ham and Mixed Salad Veg Sandwich
Serves 2
Ingredients:
3 Large Free Range Eggs
3 or 4 Slices of Quorn Ham, chopped
4 Spring Onions,chopped into about 0.5 cm pieces
6 Pitted Black Olives, sliced
5 Cherry Tomatoes, quartered
Olive Oil
Salt and Pepper
4 Slices of Granary Bread, toasted
Pure Spread/Spread of your choice
Method:
Heat the oil in a frying pan and add the spring onion
Fry for about 4 minutes until softening
Add the Quorn ham and separate with the back of your spoon, fry for a further 4 minutes (the ham with start to brown slightly)
Add the tomatoes and stir to spread them around the pan
Season with salt and pepper (a couple of grind of each should be fine)
Meanwhile, toast the bread and spread it with Pure/a spread of your choice
Add the olives to the mix, stirring regularly to ensure even heating
Mix in the eggs and continue to stir until the eggs are coked to your liking
Serve on the toast as a sandwich
