2 large portobello mushrooms
2-3 large tomatoes
2 Strong Roots cauliflower hash browns
2 chipolata sausages
2 slices of streaky bacon
100 g spinach
Toast and orange juice for serving
Salt, pepper and oil, as needed
Brush the mushrooms and tomatoes in a small amount of oil and place these into the basket of the Instant Vortex Air Fryer. Add the cauliflower hash browns and season everything with salt and pepper.
Place the basket straight into the Instant Vortex- there is no need for preheating. Select Air Fry, and set the temperature to 185°C, and time to 10 minutes
Wrap the chipolata sausages in the streaky bacon, and when the Air Fryer countdown timer displays 8 minutes remaining, add the bacon wrapped sausages to the fryer basket.
Place a non-stick pan on the stove and turn the heat to high. Add a small drizzle of oil into the pan. Drop in your rinsed spinach with a pinch of salt and sauté until just wilted (about 1 minute or so). Plate up your spinach and set the plate in the warmer.
In the same pan, cook your fried (or scrambled) egg just as mum likes it and toast your bread.
When the Vortex finishes, pile everything else onto the plate and serve it alongside some orange juice and the toast.