Veggie Breakfast (v) (ve*) Recipe

Remove plant-based sausages from packaging. If using frozen hash browns, keep frozen until cooking. Halve the tomato horizontally. Clean the mushroom and remove stem if very woody. Slice sourdough if not pre-sliced. Halve and pit the avocado; scoop into a small bowl and season with lemon juice, a pinch of salt and black pepper; mash lightly and set aside.

Heat pan & oil

Warm 1 tablespoon olive oil in a large non-stick or cast-iron skillet over medium heat until shimmering.

Add the plant-based sausages to the pan. Cook 3–4 minutes per side, turning gently, until browned and heated through. Reduce heat if they begin to darken too quickly. Remove sausages to a warm plate and keep covered.

In the same pan, add 1/2 tablespoon olive oil. Place the mushroom cap gill-side down and cook 3 minutes, then flip and sprinkle with 1/4 tsp salt, 1/8 tsp black pepper and 1/8 tsp dried oregano. Cook another 2–3 minutes until tender and browned. Remove and keep warm with sausages.

Add the tomato halves, cut side down, to the pan with a light sprinkle of smoked paprika and a pinch of salt. Cook 2–3 minutes until charred edges form. Remove and keep warm.

Wipe the pan if it has burnt bits (or use a second pan). Add 1 tablespoon butter and 1/2 tablespoon olive oil over medium-high heat. When melted and hot, spread 1 cup frozen shredded hash browns evenly in the pan and press lightly into a single layer. Season with 1/4 tsp salt and a pinch of pepper.

Cook undisturbed 4–6 minutes until the bottom is golden and crisp. Flip in sections (or invert onto a plate and slide back into pan) and cook another 3–5 minutes until cooked through and crisp on both sides. Transfer to a warm plate.

While hash browns cook, warm 1 cup baked beans in a small saucepan over low heat. Add 1/4 tsp garlic powder and stir occasionally until simmering, 4–5 minutes. Keep on very low heat until ready to serve.

Lightly butter both sides of sourdough slices (about 1/2 tbsp butter total) and toast on a griddle or in a skillet over medium heat 1–2 minutes per side until golden and crisp. Alternatively, use a toaster.

Taste mashed avocado and adjust seasoning with remaining lemon juice, a pinch of salt and pepper. If desired, fold in chopped parsley.

Cook eggs to order: for fried eggs, heat 1/2 tbsp butter in a small non-stick skillet over medium-low. Crack eggs in and cook 2–3 minutes for set whites and runny yolks (cover for slightly faster whites). For scrambled, whisk eggs with a pinch of salt and cook gently in butter, stirring until just set (2–3 minutes). For poached, bring a saucepan of water with 1 tbsp vinegar to a simmer and poach 3 minutes for soft yolks.

On a plate arrange: veggie sausages, a portion of hash browns, a warmed ramekin or spoonful of baked beans, grilled tomato half, roasted mushroom, toasted sourdough, and mashed avocado. Place eggs on top or beside the other components.

Drizzle a little olive oil over the mushroom and tomato if desired, sprinkle remaining parsley, and finish with a crack of black pepper. Serve immediately.