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One-pan egg & veg brunch

A frying pan with one-pan egg & veg brunch

One-pan egg & veg brunch

Name: One-pan egg & veg brunch
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: Serves 2 adults + 2 children
Ingredients: 300g baby new potatoes halved; ½ tbsp rapeseed oil; 1 knob of butter; 1 courgette cut into small chunks; 1 yellow pepper cut into small chunks; 1 red pepper cut into small chunks; 2 spring onions finely sliced; 1 garlic clove crushed; 1 sprig thyme leaves picked; 4 eggs; toast to serve

Caroline Hire – Food writer

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Serves 2 adults + 2 children

Easy

Prep: 5 mins

Cook: 25 mins

A star rating of 4.5 out of 5.40 ratingsRate

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With courgette, peppers and eggs, this vegetarian dish is a filling, healthy breakfast for all the family – kids will enjoy dipping toast into soft egg yolk

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

300g baby new potatoes

halved
½ tbsp rapeseed oil
1 knob of butter
1 courgette

cut into small chunks
1 yellow pepper

cut into small chunks
1 red pepper

cut into small chunks
2 spring onions

finely sliced
1 garlic clove

crushed
1 sprig thyme

leaves picked
4 eggs
toast

to serve

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Nutrition: Per serving (4 average portions)

kcal170
fat7g
saturates2g
carbs15g
sugars5g
fibre4g
protein9g
salt0.22g

Method

step 1

Boil the new potatoes for 8 mins, then drain.
step 2

Heat the oil and butter in a large non-stick frying pan, then add the courgette, peppers, potatoes and a little salt and pepper. Cook for 10 mins, stirring from time to time until everything is starting to brown. Add the spring onions, garlic and thyme and cook for 2 mins more.
step 3

Make four spaces in the pan and crack in the eggs. Cover with foil or a lid and cook for around 4 mins, or until the eggs are cooked (with the yolks soft for dipping into). Sprinkle with more thyme leaves and ground black pepper if you like. Serve with toast.

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A star rating of 4.5 out of 5.40 ratings

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