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A traditional cooked breakfast complete with bacon, eggs and
buttered toast. However, in our version, we use soy bacon
and add onions, mushrooms and tomatoes to increase the vegetable
quota.
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| 2
teaspoons canola oil |
| 2
teaspoons butter |
| 1
onion—cut in half-rings |
| 4-6
thinly sliced mushrooms |
| 4
soy bacon rashers |
| 1
large tomato—cut into 4 thick slices |
| 2
eggs |
| 1
cup baked beans |
| 2
slices lightly buttered whole grain toast |
| A
pinch each of salt and ground black pepper |
HEAT
1 teaspoon each of the oil and butter in a large frying pan
over a medium heat. COOK the onions for 10 minutes, stirring
occasionally. PUSH the onions to the side of the pan, then add
the mushrooms and tomatoes and cook for a further 4 minutes,
flipping the tomatoes once. REMOVE the onions, tomatoes and
mushrooms from the pan and onto a plate, then cover to keep
warm. HEAT the remaining oil and butter in the pan, then add
the bacon and eggs and cook for 4 minutes, flipping the bacon
once. WHILE the bacon and eggs are cooking, heat the baked beans
in a covered bowl in the microwave and cook the toast. ARRANGE
the bacon, eggs, onions, mushrooms, tomatoes, baked beans and
toast on plates, and season with salt and pepper to serve.
Variation:
Replace the soy bacon with soy sausages.
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