Veggie-Licious Australian Breakfast Feast for Vegetarians: A Sensory Journey

Allergens

Eggs, Dairy (Cheese)

Ingredients

• 6 slices whole
• grain bread, thickly cut
• 2 cups vegetarian bacon slices, cooked
• 1 cup avocado, mashed with a squeeze of lemon juice
• 4 large free
• range eggs
• 1/2 cup cherry tomatoes, halved
• 2 cups mixed mushrooms, sliced
• 1 cup baby spinach leaves, washed and dried
• 1 cup grated cheese (cheddar or mozzarella)
• 4 tbsp butter
• Salt and pepper to taste
• Olive oil for drizzling
• Optional: fresh herbs such as parsley or chives

Instructions

1. a. Cook the vegetarian bacon slices according to package instructions until crisp. Set aside. b. In a non stick pan, melt 2 tbsp of butter and fry the mushrooms over medium heat until golden brown. Season with salt and pepper. Transfer to a plate and keep warm. c. Preheat a griddle or frying pan to low medium heat. Butter one side of each slice of bread and place it buttered side down on the preheated griddle. Cook until golden brown, then flip and cook the other side until also golden brown. Remove from griddle and keep warm. d. Fry the eggs to your preference (sunny side up, over easy, etc.) in a non stick pan with 2 tbsp of butter, adding salt and pepper to taste. e. Assemble the breakfast feast: Place one slice of toast on a plate, spread avocado on top, then add cooked mushrooms, spinach leaves, halved cherry tomatoes, cooked vegetarian bacon slices, and finally, the fried egg. Drizzle with olive oil and garnish with fresh herbs if desired. Repeat for all servings.

Chef’s Insight

The key to a perfect Veggie-Licious Australian Breakfast is in the layering of flavors and textures, from the crispy vegetarian bacon to the creamy avocado mash.

Notes

Feel free to adjust the recipe according to your personal preferences and dietary needs.