As I’m moving house tomorrow I have very little left in the fridge. I made up this recipe with the food I have left over for breakfast and it was pretty good, so here it is for you to enjoy as well.


  • butter
  • spring onions
  • salt and pepper
  • 2 tablespoons pesto
  • 2 eggs
  • spinach leaves
  • mushrooms, sliced
  • cherry tomatoes, halved
  • chillies (optional)


Fry the onions in the butter then add the mushrooms, tomatoes and chillies if you’re using them. Stir in the pesto and spinach leave, then make wells in the mixture and crack in the eggs. Place a lid on top for 3-4 minutes until the eggs are done, then serve with salt and cracked pepper.

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