Big breakfast vegetarian-style
If you're getting bored of your usual weekend fry-up, try this healthier and tasty vegetarian version! Packed with mushrooms, eggs and butter beans
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Cooking tools:
- Food processor
- Blender
- Colander
- Can opener
- Chef's knife
- Cutting board
- Grater
- Ramekin
- Bamboo steamer
- Wok
- Stove
Ingredients
- 1/2 cup each firmly packed fresh basil and flat-leaf parsley leaves
- 1/4 cup (80ml) olive oil
- 420 grams (13½ ounces) canned butter beans
- 100 grams (3 ounces) button mushrooms
- 125 grams (4 ounces) cherry tomatoes
- 100 grams (3 ounces) haloumi cheese
- 8 eggs
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