The BBC Good Food logo
A frying pan with one-pan egg & veg brunch

One-pan egg & veg brunch

By
A star rating of 4.5 out of 5.27 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Healthy
  • Vegetarian
Nutrition: Per serving (4 average portions)
NutrientUnit
kcal170
fat7g
saturates2g
carbs15g
sugars5g
fibre4g
protein9g
salt0.22g
Advertisement

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

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.

Goes well with

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.27 ratings
Advertisement
Advertisement
Advertisement

Sponsored content