A frying pan with one-pan egg & veg brunch

One-pan egg & veg brunch

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Prep: 5 mins Cook: 25 mins

Easy

Serves 2 adults + 2 children

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

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: Per serving (4 average portions)

  • kcal170
  • fat7g
  • saturates2g
  • carbs15g
  • sugars5g
  • fibre4g
  • protein9g
  • salt0.22g
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Ingredients

  • 300g baby new potatoes, halved
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • ½ tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 knob of butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 courgette, cut into small chunks
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 1 yellow pepper, cut into small chunks
  • 1 red pepper, cut into small chunks
  • 2 spring onions, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 garlic clove, crushed
  • 1 sprig thyme, leaves picked

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 4 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • toast, to serve

Method

  1. Boil the new potatoes for 8 mins, then drain.

  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.

  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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