For Graham (my vegan hubby) I'd leave out the egg, spread vegan cream cheese on the toast and add a little more chilli sauce. An easy adjustment. For Cooper I'd stick to beans on toast. He really doesn't like cherry tomatoes and likes his beans on the toast. He would enjoy an egg too, but probably on a separate plate or in an egg cup with dippy soldiers. Small boys *sigh*.
To be honest, I'm not great at eating breakfast during the week. I prefer to drink a freshly made smoothie, but at the weekend when I have more time I like to make a bit more effort. Cooper and I might make Scotch pancakes or I might make a traditional vegetarian breakfast with tattie scones, beans, vegan sausages, fried mushrooms, tomatoes and toast.
Just in case you're thinking what a bad mum I am, I can assure you I do make sure Cooper has breakfast every morning as well as his smoothie. Weekday breakfasts are just not my thing. I'm usually too tired and it's too early for me to face eating anything. I much prefer my later and more leisurely breakfasts at the weekend.
What about you?
Are you a morning person who loves breakfast?
This Jamie recipe was a revelation for me. I'd never have thought of putting this combination together and serving it with ricotta on toast. It hits a lot of nutritional boxes and it's tasty too. I do hope you give it a go.
Baked Eggs in Popped Beans and Cherry Tomatoes with Ricotta on Toast
A nutritious vegetarian breakfast from Jamie Oliver's cookbook Everyday Super Food.
- 250g mixed-colour ripe cherry tomatoes
- ½ lemon
- 1 tbsp extra virgin olive oil
- 4 sprigs fresh basil
- 400g tin cannellini beans
- a good pinch fennel seeds
- 2 large free range eggs
- 2 slices seeded wholemeal bread
- 2 heaped tsp ricotta cheese
- a good drizzle thick balsamic vinegar (optional)
- a good drizzle hot chilli sauce (optional)
1. Halve the tomatoes, place in a bowl and toss with the lemon juice, 1 tablespoon of oil and a pinch of sea salt. Pick, tear and toss in the basil leaves (reserving the smaller ones for garnish), then leave aside to macerate for a few minutes. 2. Meanwhile, place a large non-stick frying pan on a high heat. Drain the beans and put into the hot pan with the fennel seeds and a pinch of black pepper. Leave for 5 minutes, shaking occasionally – you want them to char and pop open, bursting their skins. Pour the macerated tomatoes into the pan with 100ml of water, season, then leave to bubble away vigorously for 1 minute.3. Crack in an egg on each side, then cover with a lid, plate or tin foil, reduce to a medium-low heat and slow-cook for 3 to 4 minutes for nice soft eggs, or longer if you prefer. Meanwhile, toast the bread. 4. Divide the ricotta and spread over the two pieces of hot toast, then serve on the side of the baked eggs in beans. Sprinkle the reserved baby basil leaves over the top and tuck right in. Nice finished with a drizzle of balsamic vinegar and/or a drizzle of hot chilli sauce. Delicious.5. Enjoy!
Yield: Serves 2