Manage your big breakfast cravings by turning the delicious platter into a vegetarian-friendly and healthy rendition, which tastes just as great with its inclusion of beans, mushrooms, tomatoes, eggs and cheese. Perhaps the best part about this recipe is that it’s essentially a one-pot breakfast – simply leave the dishes to steam while you’re getting ready.
- ½ cup each firmly packed fresh basil and flat-leaf parsley leaves
- ¼ cup (80 ml) olive oil
- 420 g (13½ ounces) canned butter beans
- 100 g (3 ounces) button mushrooms
- 125 g (4 ounces) cherry tomatoes
- 100 g (3 ounces) haloumi cheese
- 8 eggs
Blend or process herbs and oil until smooth; season.
Rinse and drain beans. Quarter mushrooms. Halve tomatoes. Coarsely grate cheese.
Divide half the mushrooms, half the tomatoes, half the cheese, half the beans and half the herb mixture into four small (1 cup/250 ml) shallow heatproof dishes. Carefully break one egg into each dish. Top with remaining mushrooms, tomatoes, cheese, beans and herb mixture, then break remaining eggs into dishes.
Place two dishes at a time in bamboo steamer over wok of simmering water; steam, covered, about 10 mins or until eggs are cooked through. Repeat with remaining dishes.