Hello again, reader! Another week gone and another special weekend breakfast comes around again. I’ll be honest, we had our special weekend breakfast on Wednesday this week as we are travelling to see my family this weekend. We took Clover for a long walk on Wednesday morning and decided to have a vegetarian fry-up brunch when we got home. Here’s our Special Saturday Breakfast Vegetarian Brunch Recipe!
Check out last week’s Special Saturday Breakfast here!
What was in our vegetarian brunch?
The one thing I love about a fry up is that I get to use up left over vegetables. Earlier in the week, we had a mushroom and butternut squash bulgar wheat dish and some mushrooms didn’t get used. I also had a big bag of spinach that needed using and some left-over halloumi cheese.
James and I don’t eat pork so our fry-ups never include sausage or bacon. Instead, we had poached eggs with multigrain toast, sautéed mushrooms and spinach with a beef tomato and pan-fried halloumi cheese.
How to make a vegetarian brunch
A vegetarian fry up is not really different to a meat fry up except that it cooks quicker!
- Put your pan of water on to boil for the poached eggs
- Cut your beef tomato in half and fry it in a dry pan. Season with salt and pepper. You’ll want to keep turning the tomato over to ensure it cooks evenly.
- Melt a knob of butter in a pan and add your mushrooms and spinach. Season with salt and pepper. The mushrooms are ready when they have softened. The spinach is ready when it has wilted. Don’t have the heat too high or it will burn!
- Pop your bread in the toaster.
- Add your halloumi to the pan and fry on each side. The halloumi should only take about 5 minutes max.
- The eggs take about 3 minutes to poach. (You can check if they’re done by using a spoon with holes to gentle lift the egg out of the pan. If the egg white is firm, they’re done. Don’t over cook them though, you want the yolk to be nice and runny!)
And voila! An easy vegetarian fry up, full of yummy veggies! I love a fresh glass of orange juice with my brunch as I love the flavour with the egg. This brunch can be made in 15 minutes but obviously, should you choose to add meat, it will take longer. It’s also really filling so you should have lots of energy for the day ahead.
Let me know if you liked the vegetarian brunch for this week’s Special Saturday Breakfast.
What’s your favourite brunch?
Always remember to take a ‘paws’!
Charlotte x
