Ingredients
- 1 pack (350g) M&S Hash Brown Fries
- 1 pack (250g) M&S British Sizzle Steak
- 1 tbsp M&S Unsalted Butter
- 1 pack (300g) M&S British White Mushrooms, sliced
- 1 clove M&S garlic, crushed
- 120g M&S baby spinach
- 4 M&S Mixed Size British Free Range Eggs
- 30g M&S Medium Cheddar, grated
- M&S sriracha, to serve (optional)
Method
Step 1
Heat the air fryer to 180°C. Arrange the hash brown fries in a single layer in the basket and cook for 10 mins, turning halfway through, until crisp. Alternatively, heat the oven to 220°C/200°C fan/gas 7, place the hash brown fries on a baking tray and cook on the top shelf for 10 mins, turning halfway through.Step 2
While the hash brown fries are cooking, heat a large pan over a high heat. Season the steaks and cook for 1 min on each side. Remove from the pan and set aside on a plate to rest.Step 3
In the same pan, add the butter and cook the mushrooms over a medium-high heat for 3–4 mins until golden and softened. Add the garlic and cook for 30 secs, then add the spinach and cook until wilted. Season well.Step 4
Reduce the heat to medium and make 4 small gaps in the mixture. Crack the eggs into the pan, cover with a lid and cook to your liking. While the eggs cook, slice the steak against the grain.Step 5
Remove the pan from the heat and top with the cheddar and steak. Finish with a drizzle of sriracha, if you like, and serve immediately with the crispy hash brown fries on the side.