Serves 2, 30 minutes.
A Delicious vegetarian breakfast option that will leave you satisfied and give you the energy you need to start your day!
(Smoky tomato cannellini beans)
1 cup tinned cannellini beans
1/2 white onion
2 cloves of garlic
1/2 tsp turmeric
1tsp sweet paprika
1tsp smoked paprika
1/2 tsp chilli powder (to preference)
1/2 tsp ground coriander
1tbs brown sugar
1tsp white wine vinegar
2 cups tinned chopped tomatoes
(Sautéed king oyster mushrooms)
2 king oyster mushrooms
1 clove of garlic
1tbs vegetable oil
2 stems of fresh thyme (remove the leaves)
110g fresh baby spinach
1tbs olive oil
Cut the white onion in half and peel it.
Dice the onion half.
Put a saucepan on the stove and turn it to medium heat and add 1tbs of vegetable oil.
Add the onions, turn down to low heat and slowly start to cook them.
Mince the garlic and add it to the onions.
Turn to medium heat and cook until the onions start to caramelise.
Rinse the cannellini beans and add them to the onions.
Season with the turmeric, thyme, paprika, chilli powder, coriander, salt and pepper.
Turn the heat back to medium and cook the beans for 5 minutes.
Add the chopped tomatoes, Vinegar and brown sugar and leave to simmer for 10 -15 minutes.
(Before serving taste for seasoning adding extra salt and pepper if needed.)
While the beans are cooking
Quickly rinse any dirt off the mushrooms and leave to try on kitchen paper.
Bring a frying pan to high heat.
Cut the mushrooms in half and then cut into medium size pieces.
Add the vegetable oil and mushrooms to the pan.
Peel the garlic clove and mince it.
Add the garlic in with the mushrooms.
Season with salt and pepper.
Sauté the mushrooms and when they start to go golden add the butter and thyme leaves.
Baste the mushrooms with the butter for 5 minutes.
Remove mushrooms from the frying pan.
Place them on a plate and cover with aluminium foil to keep them warm.
Wash the spinach leaves thoroughly.
Dry in a clean tea towel.
Place the frying pan back onto medium heat.
Add the oil to the frying pan.
Add the dried spinach to the oil.
Sauté until the spinach has wilted and season with salt and pepper.
Add the spinach next to the mushrooms.
In a small saucepan start to melt the butter at low heat.
In a bowl crack and whisk the eggs thoroughly.
Add the eggs to the butter.
With a silicone spatula quickly mix the eggs making sure to scrape the sides properly.
Remove the pan from the heat every 20-30 seconds to stop the eggs from over cooking.
When the eggs are close to being ready remove the pan from the heat completely as the eggs will continue to cook from the residual heat.
Season with salt and pepper to taste.
Remove the stem cap on the top of the avocado.
Cut around the avocado.
Twist the avocado to separate the two halves.
Remove the avocado pit by pressing on the back of the avocado with your thumbs while your index fingers hold the avocado in place from either side of the pit.
use a tablespoon to scoop out the avocado and then slice it.
( BOWL ASSEMBLY)
Spoon the beans, spinach, mushrooms and scrambled eggs unto a wide bowl.
Top with the sliced avocado.
Drizzle over some extra virgin olive oil.
Sprinkle a pinch of flaked sea salt and chilli flakes over the avocado.
Other breakfast bowl options:
Hash browns (recipe available)
Roasted sweet potatoes
Roasted or grilled peppers
Vegetarian bacon or sausages