- 1tbsp olive oil
- 200g chestnut mushrooms (see tip), thinly sliced
- ½tsp dried oregano
- 400g can butter beans, drained and rinsed
- 2tsp green pesto (fresh orshop-bought)
- 100g spinach, chopped or whole leaves
- 2tsp grass-fed butter
- 2tsp chopped fresh tarragon leaves (chives or dill can also work)
- 4 eggs, beaten
- 2 slices sourdough, toasted
- Marmite, to spread (optional)
- 20g raw hazelnuts, lightly toasted and roughly chopped
- Heat the olive oil in a saucepan over a high heat, then add the mushrooms and oregano and sauté for 6 min. Divide the mushrooms between 2 serving bowls.
- Put the butter beans and pesto into the empty pan and put it back over a medium heat. Cook, gently stirring, for 4–5 min to warm through the beans, then transfer the mixture to the serving bowls, keeping it separate from the mushrooms. Take the pan off the heat.
- Put the spinach into the empty pan and cover for 1–2 min to allow the leaves to wilt gently in the residual heat of the pan.
- Meanwhile, melt the butter in a small frying pan over a medium heat. Before it has a chance to brown, add the chopped tarragon and stir for 20–30 sec, then add the beaten eggs and scramble them with a whisk or fork, stirring them continuously. Take the pan off the heat when the eggs are almost cooked. They will finish cooking in the residual heat (this technique prevents them overcooking and maintains a creamy texture).
- Put the eggs and spinach in the serving bowls and season lightly with black pepper.
- Scatter the hazelnuts over the mushrooms and serve the breakfast bowls with a slice of sourdough, spread with Marmite, if using.
TIP Any mushrooms will work here. You can swap chestnut for porcini, portobello or even girolles if you’re feeling fancy.
Photos: Faith Mason
Nutrition per serving
Read more on how we calculate nutrition.
608 33g 31g 7.2g 13g 3.8g 1.6g 223mg 39g 6.7mg