Name: Big breakfast vegetarian-style
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 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

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Ingredients

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

Method

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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