Vegetarian Breakfast


  • 2 slices of Il Granino Ciabatta Bread
  • 1/2 red onion
  • 2 Cloves of fresh garlic
  • Half a punnet of cherry tomatoes
  • 2-3 handfuls of baby spinach
  • 1 tspn of gourmet garden dried parsley
  • 2 eggs for poaching
  • Persian Feta
  • 1/2 avocado
  • Balsamic glaze
  • 50g of butter
  • 1 Tbsp of Apple Cider Vinegar


1. Slice the red onion into thin slices, mince garlic cloves and then slice button mushrooms

2. Heat a medium-sized frypan and melt the butter. When it begins to bubble, add the onion and garlic fry them lightly. Add the cherry tomatoes and toss every 20- 30 seconds. In a separate pot, bring water to a simmer and add ACV

3. Add the parsley and mushrooms. Mix every 30 seconds to cook evenly

4. Season with salt and pepper

5. Once the mushrooms are cooked, add in the baby spinach and stir frequently. Cook until wilted and turn off the heat.

6. To poach the egg, turn the heat down to a create a light simmer. With a spoon, create a whirlpool in the water. While the water is still whirling, crack and egg in the centre. When it starts to turn white, slightly increase the heat. Cook for 3 to 4 minutes and remove from water

7. Toast the beautiful fresh slices of Il Granino bread

8. Spread the avocado over the toasted Il Granino bread

9. Evenly layer the mushroom and spinach mix over the sliced bread

10. Placed the egg on top and crumble over the Persian feta

11. Drizzled the balsamic vinegar over the plate and bread