Ardo

Veggie ‘English Breakfast’

VEGGIE_ENGLISH_BREAKFAST_047_1

Ingredients

200 g Ardo Beetroot lardons
300 g Ardo Cherry tomatoes
600 g Ardo White kidney beans
1 kg Ardo Whole mushrooms
20 g Ardo Oregano
3 tbsp tomato sauce
10 farmhouse eggs
100 ml olive oil
10 veggie sausages
20 slices of toast
Salt and pepper 1.

Allergens

Egg, Gluten

Preparation

  1. Heat up the white kidney beans in the tomato sauce.
  2. Steam and drain the mushrooms. Fry them in olive oil, season with salt and pepper.
  3. Marinate the cherry tomatoes in olive oil, salt, pepper and oregano and bake them in the oven at 180°C for 10-12 minutes.
  4. Bake the beetroot lardons in the oven at 180°C for 10-12 minutes.
  5. Fry the veggie sausages in a dash of olive oil.
  6. Fry the eggs.
  7. Grill the toast slices.
  8. Serve together.
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