A meatless version of the traditional super-hearty English breakfast! No sausage or bacon, instead we have salty warmed halloumi cheese, avocado, and vegetarian baked beans - among all of the other elements of the classic English breakfast. Perfect for long, lazy weekend mornings or special occasions.
Prep time: PT10M
Cook time: PT20M
Total time: PT30M
vegetarian english breakfast
- I start this first because they usually take the longest. Go by the package instructions. We use Trader Joe's hash brown patties which we air-fry at 400°F (205°C) for 14 minutes.
- Place the beans in a small saucepan over low heat to warm them. Remember to stir them occasionally.
- Set a large non-stick skillet over medium heat. Add two tablespoons of olive oil. Add the bread to the skillet and cook on both sides, flipping, until toasty and golden. Set out two plates and place one piece of toast on each plate.
- Add another tablespoon of olive oil. Saute the mushrooms along with a pinch of salt for about 3 minutes until they begin to soften. Move them aside, and place the tomatoes sliced-side down in the skillet. Put the lid on the pan. Cook for 2-3 more minutes until the tomatoes are lightly browned and warmed through. Divide the mushrooms and tomato between the two plates.
- Fry the halloumi on each side for 1-2 minutes until golden. Place two slices on each plate.
- Scoop the warm beans into the middle of each plate.
- Add the last tablespoon of olive oil to the skillet. Fry the eggs to your liking (for photos sunny-side up would be great). Arrange an egg on each plate.
- Add the sliced avocado to each plate.
- Sprinkle the egg, avocado, and veggies with salt and pepper. Add a little bit of parsley for garnish if desired. Serve.