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Strap on your apron, because this is the breakfast of all breakfasts. A well-curated plate of our favourite morning classics (with a twist), ready to tick all the boxes and satisfy every craving!

You will need

Serves 2

  • 2 small trusses cherry tomatoes
  • 2 teaspoons olive oil
  • 2 cups (150 g) mushrooms
  • 1 small clove garlic, minced
  • 1 teaspoon thyme, roughly chopped
  • Spinach & tofu scramble ingredients
  • Smoky beans ingredients
  • 4 hash browns
  • 4 veggie sausages (frozen or homemade)
  • 4 slices sourdough bread
  • 1 handful baby spinach leaves
  • 1/2 an avocado
  • Salt & pepper

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50 mins to prep

60 mins to cook

  1. Step 1

    First, preheat oven to 200°C. Place the tomatoes on a parchment paper lined baking tray, drizzle with 1 teaspoon of oil and season with salt & pepper. Bake the tomatoes for 10-15 minutes (depending on their size), until the skin starts to burst.

  2. Step 2

    For the mushrooms, heat 1 teaspoon of oil in a large frying pan over medium heat. Add mushrooms, garlic, and thyme and cook for 3-4 minutes or until mushrooms are soft. Set aside.

  3. Step 3

    Then make this killer spinach & tofu scramble.

  4. Step 4

    And you’ll want to have some of our smoky beans, of course.

  5. Step 5

    Then cook up some frozen hash browns and veggie sausages from the store (or if you’re an actual superstar, these homemade spicy sausages, prepared the day before!).

  6. Step 6

    Reheat the tomatoes and mushrooms in your frying pan for a minute, and prepare your plates with some sourdough toast and fresh spinach. Then serve yourself a bit of each dish with a wedge of avocado to top it off!

Photography: Chris Middleton

Stylist: Deb Kaloper

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