Big breakfast vegetarian-style | Women's Weekly Food
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
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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