Lighter English Breakfast Skillet with Smoky Beans, Mushrooms & Baked Eggs
One skillet of garlicky mushrooms, smoky white beans and roasted tomatoes with eggs baked right in the pan.
Best for A vegetable-forward, high-protein, high-fiber take on a full English that keeps you full without the heaviness.
This is the full English breakfast rebuilt around the vegetables instead of the fry-up. Meaty mushrooms and blistered tomatoes give you all the savory depth of a greasy-spoon plate, while creamy cannellini beans in a smoky paprika tomato sauce do the work sausages used to. Eggs bake in little wells so the whites just set and the yolks stay loose for dipping. It comes together in a single pan and eats like a proper weekend breakfast without leaving you heavy.
Ingredients
- 30 ml olive oil
- 250 g cremini mushrooms , thickly sliced
- 2 garlic cloves , finely chopped
- 5 g smoked paprika
- 400 g cannellini beans , drained and rinsed
- 200 g chopped tomatoes
- 150 g cherry tomatoes , left whole
- 60 g baby spinach
- 4 large eggs
- 10 g flat-leaf parsley , roughly chopped
- 3 g fine sea salt
- 1 g black pepper , freshly ground
- 2 seeded rye or wholegrain toast , to serve (optional – can be omitted)
Instructions
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1
Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the mushrooms and a pinch of the salt, and cook without stirring for 3 minutes so they take on color, then stir and cook until browned and any released liquid has cooked off. Add the garlic and smoked paprika and stir for 30 seconds until fragrant.
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2
Stir in the cannellini beans, chopped tomatoes, whole cherry tomatoes and the remaining salt. Simmer, stirring occasionally, until the sauce thickens and the cherry tomatoes begin to blister and split, about 6 minutes. Fold through the spinach in handfuls until just wilted, then loosen with a splash of water if the pan looks dry.
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3
Make four shallow wells in the mixture with the back of a spoon and crack an egg into each. Season the eggs with the black pepper, cover the pan, and cook over low heat until the whites are set but the yolks are still runny, 5 to 7 minutes. Scatter with parsley and serve straight from the skillet with seeded rye toast.