Vegetarian Irish Breakfast: A Mouthwatering Sensory Feast

Allergens

Eggs, Soy (in vegetarian sausages)

Ingredients

• 1. 6 slices of whole grain toast 2. 1 large avocado, sliced 3. 4 thick vegetarian sausages (e.g., mushroom or soy
• based) 4. 8 cherry tomatoes, halved 5. 2 cups baby spinach leaves 6. 1 medium portobello mushroom, sliced 7. 1/2 cup baked beans (vegetarian) 8. 4 large free
• range eggs, poached or fried 9. 4 asparagus spears, steamed and lightly seasoned 10. 2 cups hash browns, par
• cooked 11. 2 tablespoons vegan butter 12. Salt and pepper to taste

Instructions

1. Prepare the vegetarian sausages according to package instructions. Set aside.
2. Heat a non stick pan over medium heat, add the hash browns and cook until golden brown and crispy. Season with salt and pepper. Transfer to a plate.
3. In the same pan, melt the vegan butter and fry the portobello mushroom slices until tender. Remove from pan and set aside.
4. Poach or fry the eggs to your preference, ensuring they are runny in the center.
5. Assemble the dish by layering the hash browns on a large platter, followed by spinach leaves, cherry tomatoes, sautéed mushrooms, vegetarian sausages, and avocado slices.
6. Place the poached or fried eggs in the center of the dish, surrounded by asparagus spears.
7. Serve immediately with toast on the side.

Chef’s Insight

The combination of flavors and textures in this vegetarian Irish breakfast will delight your senses and make for a memorable meal.

Notes

Customize the recipe to suit your dietary needs by using alternative ingredients as suggested.