The Ultimate Vegetarian Breakfast

Ok, this is not a 100% vegetarian.  Eggs are part of the dish. However, you can always omit the egg. Regardless, I've made this countless number of times.  It is one of my favorite ways to eat poached eggs and is always a hit with house guests.

Makes: 2 servings

Ingredients

4 eggs

2 white or wheat english muffins

4 tsp hummus 

4 cups fresh spinach leaves

4 portobello mushroom caps

1/4 cup marinated sundried tomatoes (or 4 tsp sundried tomato paste)

2 tbsp olive oil
salt and pepper

1.   In a large frying pan, heat olive oil at medium heat.

2.   Add portobello mushrooms.  Cook 3 minutes on each side or until golden and cooked through.

3.   Place cooked mushrooms on a plate and cover to keep warm.

4.   In same pan, add spinach and saute till leaves are wilted.  This should take no more than 2 minutes. Add salt and pepper to taste.

5.   Place cooked spinach on a plate and cover to keep warm.

6.   At the same time, poach eggs using an egg poacher or heat a pan of water (should be enough to cover eggs) until you see bubbles rise.  Carefully add eggs to simmering water.  Let cook for 1 minute.

8.   After 1 minute, remove pan from heat. Let eggs continue to cook in heated water for 10 minutes.

9.   Halve and toast english muffins.

10.  Place 2 toasted muffin halves on each plate.  First spread 1 tsp hummus on each muffin.

11.  Then top each muffin half with sauteed spinach followed by sundried tomatoes and finally a portobello mushroom cap, top side down.

12.  Finally remove eggs from pan using a slotted spoon and place a poached egg on top of the mushroom cap.

13.  Enjoy!

Cheese-Free Aubergine and Courgette Quiche

I love vegetable quiche, but I hate large amounts of cheese in my quiche.  I created this eggplant and courgette quiche, cheese-free.  It is just as delicious however, less in fat and calories (and loaded with yummy vegetables).  Try it for a weekend lunch or a light dinner.

Makes: 8 servings (23cm/9 inch quiche tin)

Ingredients

Light ready made pastry crust  (I use Jus Rol light shortcrust pastry)
300g eggplant (aubergine), sliced (I used baby eggplants)
1 medium sized courgette, sliced into matchstick size
6 baby leeks, white and partly green parts, chopped
2 cloves garlic, finely chopped
1/3 cup chopped sun dried tomatoes
2 tbsp chopped basil, fresh
4 eggs, lightly beaten
1 3/4  cup low fat milk
1 tbsp olive oil
salt
pepper

Directions

1.  Preheat oven to 200 C (400 F).
2.  Roll out ready made pastry crust.   Line a 23cm quiche tin with pastry crust.
3.  Partially cook ready made pastry crust by covering the prepared quiche tin with foil and layering un cooked rice or beans over foil (as a weight)
4.  Bake pastry crust in oven for 10 minutes.  Remove foil (and bean or rice) and bake further for 5 minutes, until lightly golden brown.
5.  Remove from oven and set pastry crust to the side.
6.  Meanwhile, using a large frying pan.  Heat olive oil and add garlic and baby leeks.  Saute for 3 minutes at medium heat.
7.  Add eggplants and courgette.  Saute further until vegetables are cooked through and somewhat soft.  Season with salt and pepper and add sundried tomatoes.
8.  In a medium size bowl, whisk eggs, milk, and basil.
9.  Pour vegetable mixture onto prepared pastry crust.
10.  Pour egg mixture over the vegetable mixture.
11.  Bake quiche in oven for 40 minutes (or until puffed and brown).
12.  Take quiche out of the oven and let sit for 10 minutes before serving.