“British Vegetarian Breakfast Delight”

Delightful British Inspired Nickel-Free and Lactose-Free Breakfast for Four

Indulge in a heartwarming, health-conscious breakfast crafted for those with a keen sense of taste and dietary requirements. This breakfast dish, with a nostalgic nod to classic British flavors, ensures a delightful start to your day without compromising on dietary constraints. Perfect for a family of four, this breakfast dish encapsulates warmth, tradition, and a burst of flavors, making your morning both nutritious and delicious.

Ingredients

• 6 large eggs
• 500 grams of potatoes
• 4 vegan suasages
• 400 grams of baked beans
• 200 grams of mushrooms
• 5 grams of salt
• 5 grams of pepper

Method

• Begin by peeling and dicing the potatoes into small, bite-sized cubes. Boil in salted water for about 10 minutes or until tender. Drain and set aside.
• While the potatoes are boiling, slice the mushrooms. Heat a non-stick pan over a medium heat and sauté the mushrooms until they are tender and golden brown. Season with a pinch of salt and pepper.
• In a separate pan, brown the vegan suasages until fully cooked and crispy on the outside. Slice into bite-sized pieces.
• In the same pan, scramble the eggs, maintaining a soft and creamy consistency. Season with salt and pepper.
• Heat the baked beans in a small saucepan until warm.
• To assemble, place a serving of scrambled eggs, sautéed mushrooms, vegan sausage pieces, and a spoonful of baked beans on each plate.
• Garnish with a sprinkle of pepper and enjoy your nutritious, delicious breakfast.

Tips

• Ensure the potatoes are fully cooked without becoming mushy for the best texture.
• Use a non-stick pan for the eggs to avoid them sticking and making clean-up easier.

Serves: 4

Nutritional Information