Hearty English Veggie Breakfast Toast Recipe

About this recipe

Savor the flavors of a hearty English breakfast with this delightful veggie toast recipe. Perfect for busy professionals, this dish combines toasted sourdough bread with a medley of fresh vegetables, creamy baked beans, and a hint of tangy mustard. The rich flavors and vibrant colors make it a wholesome, satisfying breakfast to kickstart your day, while the simplicity of preparation ensures it’s well-suited for even the busiest mornings. Enjoy a warm and hearty meal that’s both nutritious and full of classic English charm.

Ingredients

• - Jason'S Sourdough The Great White Straight Up Sourdough
• 500 G Fresh Vine Tomato 500g
• 158G Savoury Mushrooms, 158G
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 1 Pack Planet Organic G's Baby Leaf Spinach
• - Filippo Berio Garlic Flavoured Olive Oil
• - Fontinella Baked Beans
• 35 G Campo Verde Fine Mustard
• 70G La Chinata Hot Smoked Paprika, 70G
• - Tata Salt
• 50G Pepper Black Ground BWFO
• - Cathedral City Mature Cheddar Cheese

Instructions

1. 1. Preheat a skillet over medium heat and add 1 tablespoon of olive oil. Sauté the mushrooms and red bell pepper for 5-7 minutes until softened. Season with smoked paprika, salt, and black pepper.
2. 2. Add the canned baked beans to a small saucepan and warm over low heat, stirring occasionally. Stir in the English mustard for added flavor.
3. 3. Toast the sourdough bread slices until golden and crispy, either in a toaster or on a dry skillet.
4. 4. Assemble the toast by spreading the warmed baked beans evenly across the slices of sourdough.
5. 5. Top the beans with sautéed mushrooms, bell peppers, diced tomatoes, and fresh spinach leaves.
6. 6. If using, sprinkle grated cheddar cheese over the top and place the toasts under a grill for 1-2 minutes to melt the cheese.
7. 7. Serve the hearty veggie breakfast toasts warm, with a sprinkle of black pepper or additional smoked paprika for garnish.