The Full Fleximist Recipe

Preheat the oven to 220°C (430°F) or heat a heavy skillet over medium-high heat if pan-frying. Toss the frozen hash brown bites with 1 tsp neutral oil. Arrange in a single layer on a baking tray and bake for 12–18 minutes, turning halfway, until golden and crisp. If pan-frying, cook 3–4 minutes per side until crisp.

Pour the canned baked beans into a small saucepan. Add 1 tsp ketchup and 1/2 tsp Worcestershire sauce if using. Gently heat over low–medium heat, stirring occasionally, until warmed through, about 6–8 minutes. Keep warm on the lowest heat.

While hash browns bake, heat 1 tbsp butter in a medium skillet over medium-high heat. Add the sliced mushrooms in a single layer and cook without stirring for 2 minutes to develop color, then stir and continue cooking 3–4 minutes until soft and golden. Season with 1/4 tsp salt, 1/8 tsp pepper and 1/2 tsp fresh thyme (if using). Remove from pan and keep warm.

Slice the halloumi into 6–8 mm (1/4–1/3 in) thick slices. Heat 1 tsp olive oil in a separate nonstick or cast-iron skillet over medium heat. Add halloumi and fry 2–3 minutes per side until a deep golden crust forms. Remove and keep warm with the mushrooms.

In the skillet used for mushrooms (wipe if needed), add 1 tbsp olive oil and heat over medium. Add minced garlic and cook 20–30 seconds until fragrant. Add the spinach in batches, tossing until wilted — about 1–2 minutes total. Season with 1/4 tsp salt and finish with 1/2 tsp lemon juice if using. Keep warm.

While other components are finishing, halved the tomato horizontally or thickly slice. Drizzle 1/2 tsp olive oil and sprinkle 1/8 tsp salt over the cut surface. Toast 2 slices of sourdough until golden. Spread 1 tsp butter or drizzle olive oil on the hot toast if desired. For a warmed tomato option, place cut side down in the hot halloumi pan for 1 minute to caramelize slightly.

Finish by frying the eggs: heat 1 tbs butter in a skillet over medium heat until foaming. Crack 2 eggs into the pan. For sunny-side-up, cook 2–3 minutes until whites are set but yolks still runny; cover pan for 30–45 seconds if whites need more cooking. For over-easy, cook 2 minutes then flip and cook 20–30 seconds. Season with 1/4 tsp salt and 1/8 tsp pepper.

Plate the Full Fleximist: place 2 slices of sourdough toast on the plate. Arrange a mound of wilted spinach to one side, place the fried eggs on top or beside the spinach, add the halloumi slices and roasted tomato, spoon warmed baked beans into a small ramekin area or beside the other components, place the crispy hash brown bites on the plate, and add the sautéed mushrooms. Sprinkle microgreens or chopped parsley and a pinch of chili flakes if desired.

Serve immediately while hot so eggs remain runny and halloumi stays crisp.