This delicious breakfast stack is ideal for those looking for meat-free meals full of flavour. A quick tip: to avoid runny whites, cover the pan halfway through frying the eggs.
1 onion, chopped
3 tbsp avocado oil
4 large portobello mushrooms
1 garlic clove, crushed
225g halloumi cheese, sliced
200g cherry tomatoes on the vine
400g can butter beans, drained
4 tbsp ready-made BBQ sauce
4 seeded bagels, halved and toasted
1 tbsp chives, chopped
- Fry the onion in 1 tbsp of the oil for 5 min until softened. Place the mushrooms on a grill pan or baking pan. Top with the crushed garlic and drizzle over 1 tbsp of the oil. Add the halloumi to the grill pan or baking pan and grill for 5 min. Turn the portobello mushrooms and halloumi, add the tomatoes on the vine, and grill for a further 5 min.
- Add the drained butter beans and BBQ sauce to the onions and gently warm through. Heat the remaining oil in a frying pan with 4 metal or silicone rings, break in the eggs, and cook for a few min until they’re just firm.
- Top the bagel bases with the beans, mushrooms, halloumi, eggs, tomatoes and a sprinkle of chopped chives. Serve with the bagel tops on the side.
Recipe Nichola Palmer Photograph timeincukcontent.com