Vegetarian breakfast buns

Serves: 2 Prepare & Cook:


  • 1 avocado, stoned
  • pinch chilli flakes
  • 3 tbsp olive oil
  • 2 spinneysFOOD Portobello Mushrooms
  • bunch spinneysFOOD Spring Onions, sliced into 5cm lengths
  • 2 spinneysFOOD Free Range Eggs
  • 2 sesame seed brioche burger buns
  • handful spinneysFOOD Alfalfa Sprouts
  • small handful spinneysFOOD Baby Spinach


  1. Scoop the avocado flesh into a bowl with the chilli flakes. Mash until fairly chunky then season.
  2. Set a griddle pan brushed with 1 tbsp oil over a medium-high heat. Cook the mushrooms for2 minutes, turn over and add the spring onions. Cook for 2-3 minutes more, or until nicely charred.
  3. Meanwhile, fry the eggs with the remaining oil until the whites are set and yolks runny (spoon the hot oil over the eggs to speed up cooking).
  4. Toast the bun halves and spread with the mashed avocado. Layer with mushrooms, spring onions, sprouts and spinach. Top with the fried eggs and bun lids to serve.

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