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One-pan egg & veg brunch

Ingredients

  1. Step 1 300g baby new potatoes , halved
  2. Step 2 ½ tbsp rapeseed oil
  3. Step 3 1 knob of butter
  4. Step 4 1 courgette , cut into small chunks
  5. Step 5 1 yellow pepper , cut into small chunks
  6. Step 6 1 red pepper , cut into small chunks
  7. Step 7 2 spring onions , finely sliced
  8. Step 8 1 garlic clove , crushed
  9. Step 9 1 sprig thyme , leaves picked
  10. Step 10 4 eggs
  11. Step 11 toast , to serve
One-pan egg & veg brunch
Calories: 170 Carbohydrate: 15 g Protein: 9 g Fat: 7 g
Cook time: 30 minutes Prep time: 5 minutes Total time: 35 minutes Servings: 22

TAGS

Boost vitamin c Brunch Caroline Hire egg Family friendly meal Folate Healthy Low calorie Vegetarian Veggie brunch

Directions

  1. Step 1 Boil the new potatoes for 8 mins, then drain.
  2. 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.
  3. 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.