Vegetarian Full English Breakfast
Recipe from Inspiralize Everything.
Fat: 9 g
Sodium: 588 mg
Carbohydrate: 58 g
Fibre: 11 g
Sugar: 17 g
Protein: 16 g
ALSO WORKS WELL WITH Potato
- 1 tbsp extra-virgin olive oil
- 2 medium sweet potatoes, peeled, spiralized with BLADE D, noodles trimmed
- 1/2 tsp garlic powder
- Salt and pepper
- 425g canned vegetarian baked beans
- 450g button mushrooms, quartered
- 2 garlic cloves, very finely chopped
- 60ml reduced-salt vegetable stock
- 2 vine tomatoes, cut into four 1cm thick slices
- 1/4 tsp dried thyme
- Cooking spray
- 4 whole large eggs
1 Heat the olive oil in a large frying pan over a medium heat. When the oil is shimmering, add the sweet potato noodles and season with the garlic powder, salt and pepper. Cook for 7 minutes or until al dente. Divide among four plates.
2 Meanwhile, put the baked beans in a small pan and bring to a simmer over a medium heat, then reduce the heat to low to keep warm until ready to serve.
3 Place a medium frying pan over a medium-high heat. When water flicked onto the pan sizzles, add the mushrooms and garlic, season with salt and pepper and cook for 2 minutes or until the mushrooms begin to release moisture. Add the stock, cover and cook for 5–7 minutes or until the mushrooms are wilted. Transfer to the serving plates with the sweet potato noodles, dividing the mushrooms evenly.
4 Add the tomato slices to the pan in which you cooked the sweet potato noodles and season with the thyme, salt and pepper. Cook for 2 minutes on each side, flattening with a spatula, until seared and heated through. Add to the plates.
5 Spray the same pan with cooking spray and crack in the eggs, keeping the yolks intact. Cook until the whites are set on the bottom, 3–5 minutes. Place one egg on each plate.
6 Finally, divide the simmering baked beans among the plates and serve.