We make this slightly modernized, vegetarian interpretation of a ‘Full English Breakfast’ whenever we crave something savory in the morning. It’s warm, filling and generous without being too heavy, like the traditional version often is. Apple and kale keeps the flavors 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 flavor punch, but regular chili 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.
The Full Vegetarian Breakfast
- 2 tablespoons 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 cups cavolo nero or curly kale stems removed
- 1/8 teaspoon ground cayenne pepper
- 2 eggs
- Heat the oil in a medium-sized frying pan (skillet) over 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.