Vegetarian English Breakfast

The classic English breakfast contains enough calories to keep you satisfied until dinner time. This lighter, vegetarian version includes roasted mushrooms, charred tomatoes, baked beans, and fried eggs, without the added meats. It’s still incredibly satisfying, and will keep you full for most of the day.

The following recipe provides four large servings.

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Vegetarian English Breakfast

The classic English breakfast contains enough calories to keep you satisfied until dinner time. This lighter, vegetarian version includes roasted mushrooms, charred tomatoes, baked beans, and fried eggs, without the added meats. It’s still incredibly satisfying, and will keep you full for most of the day.

The following recipe provides four large servings.

Ingredients

• 3 Yukon Gold potatoes (cut into bite-sized pieces)
• 3 Tbsp sunflower seed oil
• 16 oz 1 lb button mushrooms, quartered
• 16 oz 1 lb cherry tomatoes, left whole
• 2 cups 1 can prepared baked beans
• 4 slices whole wheat sandwich bread (toasted)
• 4 Tbsp salted butter
• 8 whole eggs
• A sprinkle of Kosher salt
• A few grinds of fresh black pepper

Instructions 

• Cut the Yukon Gold potatoes into bite-sized pieces.
• Add the potatoes to a pot with salted cold water, and bring the contents up to a simmer.
• Simmer the potatoes in the salted water until they are completely tender, or about 20 minutes.
• When the potatoes are cooked, remove them from the salted water, and allow them to drain.
• Coat the cooked potatoes in roughly three Tablespoons of sunflower seed oil, and sauté the potatoes in a hot sauté pan until golden-brown in color.
• Remove the potatoes from the pan once golden-brown, and add the mushrooms and cherry tomatoes, along with some Kosher salt.
• Allow the mushrooms and tomatoes to take on some color, and then remove the vegetables and set them aside.
• Add the baked beans to the pan, and cook them until they are hot.
• Toast the bread, and set the toasted bread aside.
• Cook the eggs sunny-side-up in some butter in a nonstick sauté pan, and lightly season with some Kosher salt and freshly-ground black pepper.
• Assemble the breakfast plates with some of the cooked mushrooms, charred tomatoes, baked beans, breakfast potatoes, toasted bread, and fried eggs.

Notes

To make this vegan, omit the fried eggs and use vegan baked beans.