Vegetarian Scottish Breakfast: A Mouthwatering Culinary Adventure for Herbivores
Discover a scrumptious vegetarian twist on the classic Scottish breakfast, with savory ingredients like haggis substitute, baked beans, spinach, and more. This hearty meal is perfect for herbivores seeking mouthwatering flavors and satisfying textures.
Allergens
None
Ingredients
- 1. 6 slices whole grain toast 2. 4 large field mushrooms, thinly sliced 3. 1 cup cherry tomatoes, halved 4. 1 small red onion, thinly sliced 5. 1 avocado, ripe but firm 6. 4 oz haggis substitute (vegetarian) 7. 2 cups baked beans in tomato sauce 8. 1 cup spinach, steamed and seasoned 9. 4 large eggs, fried or poached to preference 10. Salt and pepper to taste 11. Olive oil for cooking 12. Fresh parsley for garnish
Instructions
- In a non stick pan, cook the sliced field mushrooms in olive oil until tender and golden. Season with salt and pepper. Set aside.
- Fry or poach the eggs to your preference, ensuring they are cooked but still soft.
- Heat the baked beans in tomato sauce in a small saucepan over low heat.
- Toast the whole grain bread slices until golden brown.
- Assemble the breakfast: Place two toast slices on each plate, followed by a generous scoop of baked beans. Top with the mushrooms, cherry tomatoes, red onion slices, avocado, and a portion of the haggis substitute. Finish with the steamed spinach and fried or poached egg.
- Garnish with fresh parsley and season to taste. Serve immediately.
Chef’s Insight
The combination of flavors and textures in this vegetarian Scottish breakfast is both comforting and invigorating, making it perfect for any meal.
Notes
Feel free to add more vegetables or even some grilled tomatoes for an extra touch of flavor.