Mixed vegetable for breakfast

Tag: mixed vegetable

You saute some tomatoes, capsicum, zuchini and garlic on the stove,and when they're they're soft and mushy, pour them into a shallowovenproof dish. If you're serving four people, make four wells inthe veggie mixture and crack a free range egg into each one. Bakein a moderate oven until the eggs are poached (15-20 mins) andserve with some cracked pepper on top, and good bread on the side.

I'm still trying to figure out why some vegetables seem to makebetter breakfast food than others - somehow broccoli and carrots at8am lack the same appeal as mushrooms, tomatoes, leftover potatoesfried in olive oil - or even sweetcorn. Maybe this is a culturalthing and the cuisines of other countries have good ways ofincluding other vegetables - I have a feeling that congee, the riceporridge that's common at breakfast in Asia sometimes comes withvegetables.

If you've got time to stuff a mushroom this weekend, try this easydish that I've added to my repertoire of veggie breakfasts. It hasa lots of flavour, makes a big breakfast if you if you serve thestuffed mushrooms with eggs and whole grain toast - and makes baconredundant.

Stuffed breakfast mushrooms

You need 2 big (saucer-sized) mushrooms per person. Remove thestems, spray the mushroom cups with oil and bake in a moderate ovenfor a few minutes while you're mixing the stuffing.For four largemushrooms, you need 8 tblspns cottage cheese (or try ricotta), 2garlic cloves, crushed, 6 tblspns pine nuts, 4-5 tablspns freshbreadcrumbs, freshly ground black pepper and a little salt if youwant. Saute the chopped mushroom stems in olive oil with the garlicand pine nuts until the mushrooms are soft - a couple of minutes.add the mushroom mixture to the cottage cheese, breadcrumbs andbasil, add pepper and salt. Pack into the mushroom cups and bake ina moderate oven until hot - 15-20 minutes.