Vegetarian Full English Breakfast
Start your day with a hearty and wholesome twist on a classic with this Vegetarian Full English Breakfast! Brimming with comforting flavors and nutrient-packed ingredients, this meat-free version of the traditional breakfast is a satisfying way to kick off your morning. Featuring golden vegetarian sausages, juicy roasted tomatoes, earthy sautéed mushrooms, wilted spinach, and creamy baked beans, this recipe is a symphony of textures and tastes. Served alongside perfectly cooked eggs and slices of buttery sourdough toast, it's a complete meal that's ready in just under an hour. Whether you're catering to vegetarians or simply looking for a delicious and hearty breakfast option, this recipe will quickly become a morning favorite. Perfect for weekend brunches, this balanced and flavorful plate ensures energy and satisfaction while staying true to its comforting roots.
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Recipe Information
Ingredients
- 4 eggs
- 4 tablespoons olive oil
- 4 vegetarian sausages
- 200 grams button mushrooms
- 2 tomatoes
- 400 grams canned baked beans
- 100 grams fresh spinach
- 4 slices sourdough bread
- 2 tablespoons butter
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Preheat your oven to 180°C (350°F).
Start by preparing the tomatoes and mushrooms. Slice the tomatoes in half and clean the mushrooms with a damp cloth. Toss them in 1 tablespoon of olive oil, and season with salt and pepper.
Place the tomatoes and mushrooms on a baking tray. Put the tray in the oven and roast for about 20 minutes until the tomatoes are gently blistered and the mushrooms are tender.
While the vegetables are roasting, heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the vegetarian sausages and cook them until they are golden brown on all sides, about 10 minutes. After cooking, keep them warm in the oven along with roasted vegetables.
In the same skillet, add another tablespoon of olive oil and toss in the spinach. Sauté until wilted, about 2-3 minutes. Season with a pinch of salt and set aside.
In a small saucepan, heat the baked beans over low heat, stirring occasionally, until hot.
Toast the sourdough slices until golden. Spread some butter on each slice while hot.
For the eggs, heat the remaining tablespoon of olive oil in a clean skillet over medium heat. Crack the eggs into the pan and cook to your desired doneness: sunny side up, over-easy, or well-done. Season with salt and pepper.
Assemble your vegetarian full English breakfast by dividing the sauteed spinach, roasted tomatoes and mushrooms, sausages, beans, eggs, and sourdough toast between two plates.
Serve immediately and enjoy your hearty breakfast!
Nutrition Facts
Calories |
2501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.8 g | 168% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 806 mg | 269% | |
| Sodium | 6425 mg | 279% | |
| Total Carbohydrate | 201.5 g | 73% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 56.2 g | ||
| Protein | 126.7 g | 253% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 616 mg | 47% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 3367 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
