Hearty Breakfast Stack

Prep time 10 min cook time 15 min serves 2 Super Easy

A cooked breakfast doesn’t have to be unhealthy. Our vegetarian twist on it is high in protein and fibre, low in fat, and counts for two of your 5-a-day for fruit and veg. Have fun building your stack up for the perfect weekend brunch.

Typical nutritional content (per portion)

444Calories 9.2gFat 2gSaturates 27gProtein 17gFibre 57gCarbohydrate 11gSugars 2gSalt


2 wholemeal English muffins (if you can’t get wholemeal, just use white)

1 teaspoon olive oil

2 large flat mushrooms, e.g., Portobello

80g spinach

2 free-range eggs

Small amount of low-fat spread

Ground black pepper

1 x 415g tin of no-added-sugar baked beans


Wipe the mushrooms with some kitchen paper to clean them. Trim the stalks down. Heat the olive oil in a large frying pan over a medium heat and add the whole mushrooms, spore side down. Gently fry for about five minutes until starting to colour, then turn over.

Poach the eggs in a saucepan of simmering water for 5 minutes. Alternatively, crack the eggs into the pan and fry until cooked to your liking.

Meanwhile, cut the muffins in half and toast them. Tip the beans into a small bowl and heat in the microwave for 2 minutes or until fully heated through. Butter the toasted muffins with low-fat spread.

Once the eggs are cooked and the mushrooms are soft throughout, make some space in the pan and add the spinach, allowing it to gently wilt down over 1-2 minutes.

Turn off the heat and start to build your stack. Start by placing a half an English muffin in the centre of two plates, divide the spinach between them, then nest a mushroom on top of each, spore side up. Spoon in half of the beans to the mushroom’s cavity. If you have beans left over, serve them in a side small bowl as extra helpings. Add the other halves of the English muffins, then top each stack with an egg. Garnish with some freshly ground black pepper on top and serve. Make the tea and coffee and tuck in.

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