This is a great, alternative to a full English breakfast. What’s more, it’s totally vegetarian, yet filling and full of flavour.
Fully Loaded Breakfast on Sourdough
Made with Branston Beans
Ingredients
Serves 2
1 tsp vegetable oil
2 tomatoes, halved
1/2 tbsp olive oil
70g button mushrooms
1 can Branston Baked Beans
1/2 spring onion, sliced
2 large slices of sourdough, toasted
Handful of chopped parsley
Method
- Place tomatoes cut-side-up on a baking tray, drizzle with olive oil and season with salt and pepper. Cook under a medium grill for 10 minutes.
- Heat 1 tbsp of vegetable oil in a large pan and cook mushrooms for 10 mins, turning regularly to brown evenly.
- Warm through the Branston Baked Beans on a low heat.
- Lay out the toasted sourdough between 2 plates, top with the Branston Baked Beans, mushrooms and the tomatoes, sprinkle on the spring onions and parsley.
- Finish with a sprinkle of cracked black pepper and enjoy!
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