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Veggie Breakfast

Prep Time: - mins Cook Time: 25 mins - Serves: 2

Try this vegan take on the classic English breakfast that boasts our vegan breakfast sausages with toast, mushrooms, tomatoes and a poached egg.


  • 4 HECK! Vegan Breakfast Sausages  
  • 14 cherry tomatoes (on the vine) 
  • 2 portobello mushrooms 
  • 2 free range eggs 
  • 2 tbsp white wine vinegar 
  • Sea salt 
  • Black pepper 
  • Olive oil 


  1. Pre-heat the oven to 200°c, 180°c  fan and the grill to medium heat. 
  2. Bring a saucepan of water to boil and add the white wine vinegar. Turn down the heat and keep water gently simmering. 
  3. Pop the sausages under a medium grill for 10-12 minutes, turning frequently. 
  4. Season the mushrooms and drizzle with olive oil, then place on baking tray and roast for 10 minutes whilst the sausages are cooking. 
  5. 5 minutes before the sausages are nearly ready, add the cherry tomatoes to the tray with the mushrooms.
  6. Now poach the eggs. Crack one egg into a mug and gently place into the water. Do this for each of the eggs then cook for 3-4 minutes in simmering water. 
  7. Remove eggs with a slotted spoon and place on kitchen towel to dry. 
  8. Divide eggs, tomatoes. mushrooms and sausages between two plated and serve with your favourite toast. 
Nutritional Information Per 100g

Per Portion

Energy 696kJ/165kcal 1358kJ/322kcal
Fat 3.2g 6.2g
of which Saturates 0.4g 0.8g
Carbohydrate 3.7g 7.3g
of which Sugars 2.6g 5.0g
Protein 28g 55g
Salt 1.2g 2.2g
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