Jul 13 2026

Restaurants›Tiffin Tree›Vegetarian Breakfast Recipe

Vegetarian Breakfast Recipe

Inspired by Tiffin Tree

Time30m

Serves2

A hearty vegetarian breakfast with eggs, mushrooms, tomatoes, and toast.

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Ingredients

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Method

Preparation

1
Prepare the Vegetables
Clean and slice the mushrooms, and chop the tomatoes into quarters. Set aside.
2
Prepare the Parsley
Finely chop the fresh parsley and set aside for garnish.

Cooking

3
Cook the Mushrooms
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and a pinch of salt. Sauté for about 5-7 minutes or until they are golden brown and tender. Remove from the skillet and set aside.
4
Cook the Tomatoes
In the same skillet, add another tablespoon of olive oil if necessary. Add the chopped tomatoes and cook for about 3-4 minutes until they start to soften. Season with salt and black pepper.
5
Cook the Eggs
In a bowl, crack the eggs and whisk them together with a pinch of salt and black pepper. Pour the eggs into the skillet with the tomatoes. Cook, stirring gently, until the eggs are fully cooked and scrambled to your liking.
6
Toast the Bread
While the eggs are cooking, toast the whole wheat bread slices in a toaster or on a grill until golden brown.
7
Combine Ingredients
Add the sautéed mushrooms back into the skillet with the scrambled eggs and tomatoes. Stir to combine and cook for an additional minute.

Serving

8
Plate the Breakfast
Serve the scrambled egg mixture on a plate alongside the toasted bread. Garnish with freshly chopped parsley.

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