We make this modernised, vegetarian interpretation of a full English whenever we crave something savoury in the morning. It’s warm, filling and generous without being too heavy. Apple and kale keep the flavours interesting, while browned onions, mushrooms, sweet potatoes and sprouts make it rich and hearty. We love to add some sriracha or gochujang sauce for a sweet and spicy flavour punch, but regular chilli sauce or even a good-quality ketchup can be used instead. The servings are quite generous here, so if you are a small family, it should still be enough for all of you with the addition of one or two extra eggs.

Vegetarian breakfast recipe

Serves 2
extra-virgin olive oil 2 tbsp
onion 1, peeled
sweet potato ½, peeled
brussels sprouts 10, trimmed
mushrooms 10 of your choice, cleaned
cherry tomatoes 10
red apple 1, cored
cavolo nero or curly kale 2 handfuls, stems removed
ground cayenne pepper a pinch
free-range eggs 2

Heat the oil in a medium-sized frying pan on a medium heat. Finely slice the onion, add it to the pan and sauté for about 5 minutes or until it begins to soften.

Thinly slice the sweet potato, cut the sprouts in half and roughly chop the mushrooms. Add them to the pan and sauté for 5 more minutes.

Cut 5 of the tomatoes in half (leaving the others whole), thinly slice the apple and roughly chop the cavolo nero or kale. Add them to the pan along with the cayenne pepper, season to taste with salt and pepper and sauté for a further 5 minutes or until all of the vegetables are tender.

Create two small wells in the vegetable mixture and crack an egg into each one. Cook the eggs to your liking.

Serve straight from the pan, topped with a drizzle of spicy sauce or ketchup.