Elevate leftover vegetables for breakfast. Brunch out in London can feel quite uninspired, with a seemingly ever-expanding range of extortionate avocado-on-toast options.
This recipe was a culmination of leftover vegetables, combined with tortillas, eggs and some readily-available fridge condiments.
Oyster mushrooms 6-7, roughly chopped (other mushrooms work too)
Pepper 1, colour of choice, chopped into strips
Green beans 6-8, halved
Tomato 1, chopped
Red onion 1, finely chopped
Garlic 3 cloves, crushed
Ginger a good grating
Light/tamarind soy sauce 1 tbsp
Olive oil 1 tbsp
Knob of butter
Corn tortillas 2
Free-range eggs 2
Fig jam (or whatever's around), mayonnaise and chipotle hot sauce optional
Coriander few sprigs for garnish
How to cook
Over a medium heat, warm the oil and butter in a deep pan, then add the garlic and ginger. Fry until turning golden, then in goes the red onion, oyster mushrooms and soy sauce. After a couple of minutes add the green beans, pepper and tomato and cook for 3-4 minutes. When vegetables are cooked to preference (less time for more crunch), remove to side dish.
In the same pan, heat the tortillas for 40 seconds and remove to serving plate. Quickly fry two eggs how you like. Serve filling onto tortilla and serve the egg on top. Dress with coriander and drizzle a bit of mayo, a few drops of chipotle hot sauce and a dollop of fig jam.