Step 1

Brew your coffee or steep tea the way you like it.

Step 2

In a small pot, warm the can of baked beans, and add the vinegar and mustard. Stir and let sit on low heat while preparing other ingredients, stirring occasionally.

Step 3

In a large pan, cook the vegan bacon and breakfast sausage. If you're using rice paper bacon, make it according to the recipe on my website, and if you're using store-bought vegan bacon, follow the package directions. Set aside.

Step 4

In the same pan you cooked the bacon and sausage in, without washing it, add olive oil, butter and mushrooms. Sautee the mushrooms until they're nice and golden brown and the juices have evaporated. Set aside.

Step 5

Place the two halves of the tomato cut side down on the hot pan. Let them char and grill until they have some colour on them. Finish with some salt and pepper to taste and set aside.

Step 6

Butter both sides of the bread then toast in in the pan until perfectly crispy and golden.

Step 7

Cook the vegan scrambled eggs according to package directions or prepare my Vegan Tofu Scramble.

Step 8

Pour a glass of orange juice

Step 9

Serve with marmalade, ketchup, and HP sauce.