ONE-PAN EGG & VEG BRUNCH

One-pan egg & veg brunch image

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

Provided by Caroline Hire - Food writer

Time 30m

Yield Serves 2 adults + 2 children

Number Of Ingredients 11

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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

Steps:

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

Nutrition Facts : Calories 170 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.22 milligram of sodium