One-pan egg & veg brunch

boost vitamin c brunch egg family friendly meals folate healthy low calorie vegetarian veggie brunch

N/A

Serves 2 adults + 2 children

Source

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

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.