Veggie Breakfast Burger


Serves 4


4 Abbott’s Bakery Sourdough Rye English muffins

1 eggplant

1 zucchini

4 large portobello mushrooms

4 eggs

1 avocado, cut into slices

1 handful of baby spinach

Tomato chutney


Olive oil

Salt & pepper


  1. Cut eggplant into rounds approximately 1cm thick and place on some paper towel. Sprinkle with salt and let sit for 30 minutes. This will help remove some of the liquid before cooking.
  2. Cut zucchini into diagonal rounds approximately 8mm thick.
  3. Place zucchini and eggplant in a large bowl and drizzle with a good amount of olive oil, season with salt and pepper then toss to evenly coat.
  4. Grill zucchini and eggplant in a griddle pan on medium heat until golden brown. Set aside.
  5. Heat a large frying pan over medium heat and add a little olive oil. Cook mushrooms for a few minutes each side then add a tsp of water and place a lid over the saucepan to help them finish cooking the whole way through.
  6. Remove from the pan and set aside. Wipe the pan out with a paper towel, add a splash more oil and fry eggs until cooked to taste.
  7. Toast muffins and lightly butter. Top each muffin with baby spinach, eggplant, zucchini, mushroom, egg, avocado and tomato chutney.