I love a cooked breakfast or brunch but I never really enjoy the thought of eating meat too early in the day. This breakfast is the perfect vegetarian version of a normal cooked breakfast and it’s super quick to make! Minimal ingredients, maximum nutrition and minimal fuss! Just the way we like it 🙂

Ingredients for 1 person

• 6-8 asparagus tips
• Handful of chopped mushrooms
• 1/2 tin baked beans
• 1 egg
• 1 tbsp extra virgin olive oil
• Salt & pepper
• Chilli flakes

Directions

1. Boil the kettle and pop the boiling water into a saucepan on a medium heat
2. Add the egg and leave to boil for 5 minutes for a very runny yolk or 7 minutes for a firmer yolk (mine were cooked for 7 minutes in this pic).
3. Drizzle some olive oil into a frying pan and heat on medium
4. Pop the chopped mushrooms into the frying pan and saute
5. Pop the baked beans in a saucepan and put them on a medium heat on the hob and stir occasionally (I like to cook my beans until the hard shells have softened completely – not only does it taste better but it’s also easier for you to digest).
6. Remove any water from the pan with the mushrooms, add a little more olive oil and then wash and add the asparagus tips to the pan (you can leave the mushrooms in there)
7. Once the timer goes off for the egg, take it out and pop it in a bowl of cold water to stop them from continuing to cook
8. Peel and slice the egg once they are cool enough to handle
9. Pop the asparagus and mushrooms on a plate
10. Place the sliced egg on top of the asparagus
11. Pop the baked beans into a ramekin for some foodie style or straight onto the plate if you don’t need the fancy look 😉
12. Sprinkle salt, pepper and chilli flakes

Enjoy!

With love, Tash ❤ x