Egg, Mushroom and Spinach With Tomato and Chilli Salsa

Step 1: Tomato and Chilli Salsa - Put the tomato, shallot, parsley, chilli and lime juuice in a small bowl and season with pepper and stir well to combone and then cover and set aside.

Step 2: Brush a large non-stick frying pan with half of the oil and heat on medium high and add the mushrooms and cook, tossing ofte, for 4 to 5 minutes or until the mushroom softens and then transfer to a plate and cover with foil to keep warm.

Step 3: Heat remaining oil in the pan on medium high and add spinach and cook tossing for 1 to 2 minutes or until it wilts.

Step 4: Meanwhile cut out a round of baking paper to line the base of a medium non-stick frying pan and spray paper with cooking spray and heat the pan on medium and then crack the eggs onto the baking paper and cook for 4 to 5 minutes or until eggs are set and slightly crisp around the edges.

Step 5: Divide the mushroom, spinach and eggs between plates and add the salsa to the plates and accompany with the toast and juice.