Sep 24 2026
Restaurants›Cardero's Restaurant›Vegetarian Stanley Park Breakfast Recipe

Vegetarian Stanley Park Breakfast Recipe

Inspired by Cardero's Restaurant
Time40m
Serves2

free run eggs, poached or scrambled, grilled herb butter baguette, tomato & arugula salad, grilled tomato, roasted fingerling potatoes, sliced heirloom tomatoes & avocado

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Ingredients

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Eggs

Baguette

Salad

Potatoes

Avocado

Method

Cooking the Potatoes

  1. 1

    Roast the Fingerling Potatoes

    Preheat the oven to 425°F (220°C). Toss the fingerling potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes or until golden brown and tender.

Preparing the Salad

  1. 2

    Make the Tomato & Arugula Salad

    In a bowl, combine arugula, chopped tomatoes, olive oil, salt, and pepper. Toss gently to mix and set aside.

Cooking the Eggs

  1. 3

    Poach or Scramble the Eggs

    For poached eggs, bring a pot of water to a gentle simmer, add a splash of vinegar, and crack the eggs in individually. Cook for about 3-4 minutes. For scrambled eggs, whisk the eggs in a bowl, season with salt and pepper, and cook in a non-stick pan over medium heat until set.

Preparing the Baguette

  1. 4

    Grill the Herb Butter Baguette

    Slice the baguette in half and spread herb butter generously. Grill on medium heat until golden and crispy.

Plating

  1. 5

    Serve the Breakfast

    On a plate, arrange the roasted fingerling potatoes, grilled tomato, poached or scrambled eggs, and the salad. Add slices of heirloom tomatoes and avocado on the side. Enjoy your Vegetarian Stanley Park Breakfast!

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