Vegetarian English Breakfast
An English Breakfast with a vegetarian twist, all with fewer pans!
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Servings: 4
Ingredients
- 2 Tbsp olive oil divided
- 1 lb baby potatoes halved or quartered to bite-sized pieces
- 1 Tbsp Your favorite seasoning blend
- 1 pint cherry tomatoes
- 16 oz cremini or button mushrooms halved, quartered if very large
- 8 oz halloumi cheese sliced
- 4 eggs
- 1 can vegetarian baked beans
- 1 avocado sliced
Instructions
- Heat oven to 425°F.
- In a mixing bowl, add the cubed potatoes, salt, pepper, and seasonings and mix well. Place on parchment paper-lined baking sheet and roast for 20 minutes.
- Remove the sheet, add the tomatoes, and return to oven to continue roasting, about 10 minutes. Reduce heat to the "keep warm" setting (~170°F)
- Heat olive oil in a large skillet on medium-high heat. Add the mushrooms and saute until the mushrooms release their liquid and it is resorbed. Add them to the baking sheet.
- In the same skillet, heat the halloumi slices until browned on both sides. Add to the baking sheet.
- Heat your baked beans in the microwave. You could also put them in a small pot on the stove, but will have to start them earlier in the cooking process.
- In the same skillet, cook 1 egg per person. Fried eggs are traditional, but you do you. It's easiest to scramble them. If you do this, add some spinach for a pop of green. You should be able to fry 4 eggs at once. You could also poach them, but you may need a separate pan and honestly, more egg cooking skills!
- For ease, give everyone their egg and allow them to serve themselves, buffet-style from the baking sheet. Have your sliced avocado ready to go as well!
- Serve with tea and orange juice.
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