One-pan egg & veg brunch


With courgette, peppers and eggs, this vegetarian dish is a filling, wholesome breakfast for all of the household – youngsters will take pleasure in dipping toast into smooth egg yolk


  • 300g child new potatoes , halved
  • ½ tbsp rapeseed oil
  • 1 knob of butter
  • 1 courgette , reduce into small chunks
  • 1 yellow pepper , reduce into small chunks
  • 1 crimson pepper , reduce into small chunks
  • 2 spring onions , finely sliced
  • 1 garlic clove , crushed
  • 1 sprig thyme , leaves picked
  • 4 eggs
  • toast , to serve


  • STEP 1

    Boil the brand new potatoes for 8 minutes, then drain.

  • STEP 2

    Warmth the oil and butter in a big non-stick frying pan, then add the courgette, peppers, potatoes and slightly salt and pepper. Prepare dinner for 10 minutes, stirring now and again till the whole lot is beginning to brown. Add the spring onions, garlic and thyme and prepare dinner for two minutes extra.

  • STEP 3

    Make 4 areas within the pan and crack within the eggs. Cowl with foil or a lid and prepare dinner for round 4 minutes, or till the eggs are cooked (with the yolks smooth for dipping into). Sprinkle with extra thyme leaves and floor black pepper if you happen to like. Serve with toast.


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