Power-Packed English Veggie Breakfast Recipe

About this recipe

Start your day with this Power-Packed English Veggie Breakfast, a wholesome and hearty combination of classic English breakfast flavors tailored for fitness enthusiasts. This vegetarian dish features protein-rich baked beans, sautéed mushrooms, grilled tomatoes, and wholegrain toast, creating a balanced and energizing meal. It's ideal for those looking to fuel their morning with a nutritious yet satisfying spread, ensuring you stay full and ready for the day ahead.

Ingredients

• - Cooks & Co Sliced Mushrooms
• 500 G Fresh Vine Tomato 500g
• - Filippo Berio Garlic Flavoured Olive Oil
• 70G La Chinata Hot Smoked Paprika, 70G
• - Oregano 100g
• - Tata Salt
• 50G Pepper Black Ground BWFO
• - Hovis Medium Wholemeal Bread
• - Lurpak Unsalted Butter
• 1 Pack Planet Organic G's Baby Leaf Spinach
• - Jalpur Crushed Red Chilli Pepper Flakes
• - Fontinella Baked Beans

Instructions

1. 1. Preheat a grill or frying pan over medium heat. Lightly brush the halved tomatoes and mushrooms with olive oil and sprinkle with smoked paprika, oregano, salt, and black pepper.
2. 2. Grill or fry the tomatoes and mushrooms for 5-7 minutes, turning occasionally, until tender and slightly charred. Remove and set aside.
3. 3. In a small saucepan, heat the baked beans over low-medium heat, stirring occasionally, until warmed through, about 5 minutes.
4. 4. Toast the wholegrain bread slices until golden brown. Spread butter on the toast if desired.
5. 5. In the same frying pan used for the vegetables, add the baby spinach and cook for 2-3 minutes until wilted. Sprinkle with chili flakes if you prefer a bit of heat.
6. 6. Assemble the dish by plating the grilled tomatoes, mushrooms, baked beans, spinach, and toast. Serve immediately while hot and enjoy your nutritious breakfast.