Easy Vegetarian Breakfast

A ‘full English breakfast’ is a real tradition here in England. However its menu of bacon, sausages, fried eggs and sometimes even black pudding (possibly the least vegetarian food in the world) really does leave those who don’t eat meat out in the cold. I created this Easy Vegetarian Breakfast back in 2012 as an homage to a vegetarian breakfast that used to be served at a local restaurant called Bill’s. I still enjoy eating it all these years later. It is a delicious breakfast or brunch any day of the week!

Easy Vegetarian Breakfast

Adapted from Bill’s Restaurants
Serves 2

4 slices of your favourite bread
4 tablespoons of your favourite hummus (I also use red pepper hummus)
4 tablespoons of your favourite guacamole
2 tablespoons butter
a handful of good mushrooms, cleaned and sliced
2 to 3 medium tomatoes, halved
4 free range or pastured eggs
salt and pepper to taste
chopped fresh basil or flat leaf parsley to garnish (optional)

Melt the butter in a small frying pan over medium heat, and sauté the mushrooms until they begin to soften. Place the tomatoes, cut side down, in the butter. Pop a lid on and cook until the mushrooms and tomato are tender but still firm.

Start toasting the bread.

Meanwhile, bring a medium pan of water to the boil. Poach the eggs. (For step by step instructions on how to poach eggs, please click here.)

Spread two slices of toast with guacamole and two with hummus. Put one slice of each on each of two plates. Top with the poached eggs (2 per plate) and the sautéed mushrooms and tomatoes. Add salt and pepper to taste and garnish with the chopped herbs if desired.

Serve with a nice hot mug of tea or coffee and a.glass of orange juice.