Meat-free Breakfast with Grilled Tomatoes and Portbello Mushrooms


1/2 pound green beans
4 tablespoons olive oil
1 garlic clove, crushed
1/2 teaspoon mixed dried herbs
12 slices baguette
6 tomatoes
8 medium portbello mushrooms
4 eggs
2 tablespoons snipped fresh chives
2 tablespoons chopped fresh parsley


  1. Preheat the broiler to high and line the broiler pan with foil.
  2. Trim the beans and put them in a saucepan. Pour in boiling water to cover, then return to a boil, reduce the heat, cover, and cook for 5 minutes, or until tender. Drain and keep warm.
  3. Mix the oil, garlic, and herbs, and brush a little on one side of the baguette slices. Fry, oiled sides down, in a dry frying pan over medium heat for 4 minutes, or until browned. Set aside.
  4. Halve the tomatoes and place them on the broiler pan, cut sides down. Place the mushrooms on the broiler pan, stem sides up. Brush everything with the flavored oil and broil for 3 minutes. Turn over, brush with more oil and broil for another 3 minutes.
  5. Add the bread, untoasted sides up, and brush sparingly with the oil. Broil for 1-2 minutes.
  6. Meanwhile, heat the remaining garlic-and-herb oil in the frying pan over high heat. Break in the eggs and cook for 1-2 minutes.
  7. Transfer the eggs to four plates. Add the mushrooms, tomatoes, and green beans. Sprinkle with chives and parsley before serving with the bread.

Cook’s Tip

Slice tomatoes in half horizontally rather than down through the stems so they sit flat on the broiler pan and cook evenly.

Makes 4 servings.

Source: Super Foods Cookbook