Vegetarian breakfast

Simon Walkers veggie breakfast of champions is accompanied with hearty hummous and guacamole with a kick
Vegetarian breakfast
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes plus soaking overnight
  • Effort: easy


For the hummus

  • 1 red onion, diced
  • 1 red pepper, diced
  • 1 lemon, juice only
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1 clove garlic
  • 1/2 bunches coriander, chopped
  • 200 g dried chickpeas, soaked overnight and boiled until tender
  • sweet chilli sauce, to taste
  • tahini, to taste

For the guacamole

  • 2 ripe medium avocado, peeled and roughly chopped
  • 1 lemon, juice only
  • 1 pinches ground cumin
  • 1/2 bunches coriander, chopped
  • 1/2 red chillies, seeds removed and finely chopped
  • 1 tomato, seeds removed and finely diced

For the vegetarian breakfast plate

  • 2 tbsp olive oil
  • 4 portobello mushrooms
  • 4 small bunches vine tomatoes
  • 4 eggs, poached
  • sourdough bread, toasted
  • sweet chilli sauce, to taste

Tips and Suggestions

to save on preparation time, use tinned chickpeas instead of dried. Simply drain, rinse and pat dry before using.


1. For the hummous: in a frying pan, sweat the onion and pepper in a drizzle of olive oil over a medium heat until soft. Stir in the lemon juice, ground cumin, ground coriander and smoked paprika. Lightly fry for 1-2 minutes, then add the garlic, chopped coriander and half of the cooked chickpeas.

2. Pour the mixture into a food processor and blend to a smooth paste. Transfer to a bowl, then stir in the remaining whole chickpeas and add the tahini and sweet chilli sauce to taste. Season with salt and pepper.

3. For the guacamole: mash the avocado with the lemon juice, cumin, chopped coriander, then season with salt and pepper to taste. Stir in the chilli and tomato.

4. For the vegetarian breakfast plate: heat the oil in a griddle pan until smoking, then add the mushrooms and tomatoes and cook for 2 minutes until soft.

5. To serve, pile the griddled mushrooms, tomatoes, and sourdough toast on a plate, and place a poached egg on top of the toast. Spoon the hummous and guacamole on the side, or serve in small bowls or ramekins.

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