The Full Vegetarian Breakfast

A slightly modernized, vegetarian interpretation of a ‘Full English Breakfast’

June 07, 2017

Ingredients

  • 2 tbsp extra-virgin olive oil
  • 1 onion, peeled
  • ½ sweet potato, peeled
  • 10 Brussels sprouts, trimmed
  • 10 mushrooms of choice, cleaned
  • 10 cherry tomatoes
  • 1 red apple, cored
  • 2 handfuls cavolo nero or curly kale, stems removed
  • a pinch of ground cayenne pepper
  • sea salt and freshly ground black pepper
  • 2 free-range eggs
To Serve
  • sriracha sauce, gochujang, sweet chilli sauce or a good quality ketchup

Instructions

Heat the oil in a medium-sized frying pan (skillet) on a medium heat. Finely slice the onion, add it to the pan and sauté for about 5 minutes or until it begins to soften.

Meanwhile, thinly slice the sweet potato, cut the Brussels sprouts in half and roughly chop the mushrooms. Add them to the pan and sauté for 5 more minutes.

Cut 5 of the tomatoes in half (leaving the others whole), thinly slice the apple and roughly chop the cavolo nero or kale. Add them to the pan along with the cayenne pepper, season to taste with salt and pepper and sauté for a further 5 minutes or until all of the vegetables are tender.

Create two small wells in the vegetable mixture and crack an egg into each one. Cook the eggs to your liking.

Serve straight from the pan, topped with a drizzle of spicy sauce or ketchup. Serves 2.

About this recipe

“We make this slightly modernised, vegetarian interpretation of a ‘Full English Breakfast’ whenever we crave something savoury in the morning. It’s warm, filling and generous without being too heavy, like the traditional version often is. Apple and kale keeps the flavours interesting, while browned onions, mushrooms, sweet potatoes and Brussels sprouts make it rich and hearty. We love to add some sriracha or gochujang sauce for a sweet and spicy flavour punch, but regular chilli sauce or even a good-quality ketchup can be used instead. The servings are quite generous here, so if you are a small family, it should still be enough for all of you with the addition of one or two extra eggs.” -- David Frenkiel and Luise Vindahl

Recipe courtesy of Green Kitchen at Home by David Frenkiel and Luise Vindahl, Hardie Grant, 2017. Photography: David Frankiel.

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Ingredients

  • 2 tbsp extra-virgin olive oil
  • 1 onion, peeled
  • ½ sweet potato, peeled
  • 10 Brussels sprouts, trimmed
  • 10 mushrooms of choice, cleaned
  • 10 cherry tomatoes
  • 1 red apple, cored
  • 2 handfuls cavolo nero or curly kale, stems removed
  • a pinch of ground cayenne pepper
  • sea salt and freshly ground black pepper
  • 2 free-range eggs
To Serve
  • sriracha sauce, gochujang, sweet chilli sauce or a good quality ketchup
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