Breakfast Mushroom, Walnut & Tomato Hash with Eggs

Course Breakfast
Keyword Eggs, Mushroom, tomato, walnut
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Calories 301kcal


  • 100 g California Walnuts roughly chopped
  • 1 tbsp olive oil
  • 300 g mushrooms roughly chopped
  • 4 spring onions chopped
  • 4 tomatoes roughly chopped
  • 1 tbsp tomato puree
  • 100 g baby spinach
  • 4 medium eggs
  • 1 tbsp chopped parsley


  • Soak the walnuts in lukewarm water for 15 minutes, drain well.
  • Meanwhile, heat the oil and fry the mushrooms and spring onions for 3-4 minutes. Add the tomatoes, walnuts and tomato puree, season and cook for 3-4 minutes.
  • Stir in the spinach until just wilted and make 4 hollows in the mixture. Crack an egg into each hollow, cover and cook for a further 2-3 minutes until the eggs are just set.
  • Serve sprinkled with parsley and black pepper.

Cooks tip

  • Great served with chilli sauce, or add chopped bacon for a non-plant based version.


Serving: 225g | Calories: 301kcal | Carbohydrates: 3.9g | Protein: 14g | Fat: 25g | Saturated Fat: 3.6g | Fibre: 3.1g | Sugar: 3.7g


Salt: 0.23g
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