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. While many restaurants do try to create a vegetarian version of this classic, I’ve never found one as creative or as delicious as the Vegetarian Breakfast I found at Bill’s.
Our local Bill’s Produce Store and Cafe is one of our favourite places to pop into for brunch when we are shopping on the weekend. When I can’t get to our local Bill’s, I like to make my own version of their delicious breakfast at home.
Full Vegetarian Breakfast
Adapted from Bill’s Restaurants
4 slices of your favourite bread
4 tablespoons of your favourite 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.