Big breakfast vegetarian-style

If you're getting bored of your usual weekend fry-up, try this healthier and tasty vegetarian version!

  • 40 mins cooking
  • Serves 4
  • Print
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Big breakfast vegetarian-style
  • 1/2 cup each firmly packed fresh basil and flat-leaf parsley leaves
  • 1/4 cup (80ml) olive oil
  • 420 gram (13½ ounces) canned butter beans
  • 100 gram (3 ounces) button mushrooms
  • 125 gram (4 ounces) cherry tomatoes
  • 100 gram (3 ounces) haloumi cheese
  • 8 eggs


Big breakfast vegetarian-style
  • 1
    Blend or process herbs and oil until smooth; season.
  • 2
    Rinse and drain beans. Quarter mushrooms. Halve tomatoes. Coarsely grate cheese.
  • 3
    Divide half the mushrooms, half the tomatoes, half the cheese, half the beans and half the herb mixture into four small (1-cup/250ml) shallow heatproof dishes. Carefully break one egg into each dish. Top with remaining mushrooms, tomatoes, cheese, beans and herb mixture, then break remaining eggs into dishes.
  • 4
    Place two dishes at a time in bamboo steamer over wok of simmering water; steam, covered, about 10 minutes or until eggs are cooked through. Repeat with remaining dishes.

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