|The plant eater's big breakfast :)|
Serves 2 peeps with extra hearty appetites!
For baked beans:
1 clove crushed garlic
1 can cannellini beans, drained and rinsed well.
1 can diced tomatoes
salt and pepper
1 tsp brown sugar
1T chopped italian parsley
For breakfast plate:
1 avocado & squeeze of lemon
3 roma tomatoes, halved length-wise
2 large portabello mushrooms
2 -3 C baby spinach leaves
4 slices of hearty healthy whole grain toast
splash of caramelized balsamic vinegar
For the baked beans, you can cheat and use the canned variety, however they're easy to make.
Into a fry pan throw some garlic and stir it vigorously to prevent sticking. Add the drained and rinsed cannellini beans along with the diced tomatoes and bring to the boil. Season with salt and pepper and brown sugar and simmer for about 30 minutes. Right before serving, sprinkle through the parsley.
Once the beans are dealt with, you can leave them be and put on the toast.
In a cast iron grill pan, add the tomatoes and mushrooms, sprinkle with salt, pepper and thyme leaves and turn after about 4-5 minutes to achieve the nice char marks.
In another small fry pan, add your spinach leaves and a few dashes of water for steam and cover with a lid to wilt down and become bright green. This won't take long at all.
Right before serving, spread 1 slice of toast with avocado, seasoned with a little salt and a squeeze of lemon, add a dollop of beans to the other slice of toast and serve the grilled tomatoes, mushrooms and steamed spinach on the side. For the last touch, add a good drizzle of the caramelized balsamic and serve!