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Vegetarian full English breakfast

Smoky, marinated halloumi 'bacon', fried potato, roasted tomatoes, avocado, garlic mushrooms, creamy scrambled eggs and sourdough toast. The best ever vegetarian full English breakfast!
Servings: 4


roasted tomatoes with sherry vinegar

  • 300 g cherry tomatoes
  • 2 tbsp sherry vinegar
  • 1 tsp dried oregano

fried slivers of potato

  • 400g/2 large potatoes
  • few leaves of rosemary sage or thyme

garlic mushrooms

  • 25 g butter
  • 1 clove garlic
  • 4 large flat mushrooms

halloumi 'bacon'

  • 1/2 pack halloumi thinly sliced
  • 1 tsp nutritional yeast
  • 1 tsp smoked paprika

creamy slow-scrambled eggs

  • 8 eggs
  • 2 tbsp double cream

to serve

  • leftover chana masala if you have it!
  • 1-2 avocados thinly sliced
  • 4 slices sourdough bread


for the tomatoes

  • Heat the oven to 150°C. Slice the tomatoes in half and lay on a baking sheet, cut side up. Dab a a little vinegar onto each tomato half and sprinkle over the oregano. Roast for about an hour until dried out, but still a little moist. Season with a little flaky salt and plenty of pepper.

for the potatoes

  • Slice the potatoes thinly (about 2mm), then stack the slices and cut into 1-2cm diamond shapes. Heat a good drizzle of oil over medium heat in a heavy frying pan until hot. Sprinkle the potatoes in an even layer and leave to cook undisturbed until a crust has formed on that layer (a few minutes), then sir and repeat. When everything is nicely browned, chop the herbs and sprinkle over  with ¼ teaspoon flaky salt and plenty of pepper.

for the mushrooms

  • Raise the oven to 200°C. Mix together the butter and garlic and season if using unsalted butter. Arrange the mushrooms, gills down, on a baking tray and roast for 10 minutes to remove some water. Take out of the oven, spread over the butter and roast for a further 10 minutes.

for the halloumi 'bacon'

  • Mix the nutritional yeast and paprika with about 2 tablespoons oil on a flat plate. Coat the halloumi slices and marinate for 20 minutes. When you’re ready to serve, heat a heavy frying pan over medium heat until hot and fry the slices until well browned on both sides.

for the eggs

  • Beat the eggs to combine and season with ½ teaspoon flaky salt. Heat a little butter or oil in a medium saucepan over medium heat and cook, stirring frequently, until very creamy and just cooked. Drizzle over the cream.

to serve

  • If you’re worried about timing, everything except the eggs can be kept warm in a low oven. When everything is ready, reheat the chana masala (if using), slice and season the avocado with a little flaky salt and toast and butter the bread.