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

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

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

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

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

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!