Veggie Grilled Breakfast

This Veggie Grilled Breakfast is hearty, colourful, and packed with flavour. Crisp buttered baguette slices pair perfectly with mushrooms, potatoes, grilled vegetables, and warm baked beans. It is an easy meat-free breakfast that satisfies everyone at the table.

Prep Time 15

Cook Time 25

Total Time 40

Servings People

Ingredients

1 small baguette sliced
40 g butter softened
200 g mushrooms sliced
2 medium potatoes peeled and diced small
1 large tomato cut in half
1 small aubergine sliced into rounds
2 handfuls spinach fresh
400 g baked beans
3 tbsp vegetable oil divided
salt to taste
black pepper to taste

Instructions

Heat one tablespoon of oil in a frying pan over medium heat. Add the diced potatoes.
2 medium potatoes, 3 tbsp vegetable oil
Fry for 12–15 minutes, stirring often, until golden and tender. Season lightly with salt and pepper.
salt, black pepper
Meanwhile, brush the aubergine slices with a little oil. Place them under a hot grill or on a grill pan. Cook for 4–5 minutes on each side until soft and lightly charred.
1 small aubergine, 3 tbsp vegetable oil
Place the tomato halves under the grill cut-side up. Grill for about 5 minutes until slightly softened and lightly browned.
1 large tomato
Heat another tablespoon of oil in the frying pan. Add the sliced mushrooms. Fry for 5–6 minutes until browned and fragrant. Remove and keep warm.
3 tbsp vegetable oil, 200 g mushrooms
Add the spinach to the pan with a small splash of oil. Cook for 1–2 minutes until just wilted. Season lightly.
2 handfuls spinach
Warm the baked beans gently in a saucepan over low heat, stirring occasionally.
400 g baked beans
Spread butter on the baguette slices. Toast them lightly in a pan or under the grill until golden.
1 small baguette, 40 g butter
Arrange the potatoes, mushrooms, grilled aubergine, grilled tomato, spinach, and toasted baguette slices on serving plates. Place the warm baked beans in the centre.
Serve immediately while hot.

Equipment

Notes

Serving:

Add sliced avocado or grilled halloumi for extra richness. A squeeze of lemon over the spinach adds freshness. Serve with hot tea or fresh orange juice for a complete breakfast.

Nutrition