High-protein breakfast recipe for 2 adults + 2 children people, takes only 25 mins; recipe has potato, rapeseed oil, butter, courgette, yellow pepper, red pepper, spring onion, garlic clove, thyme, egg and toast.
One-pan egg & veg brunch
Course: High-protein breakfast
Servings
2 adults + 2 children
servings
Prep time
5 mins
Ingredients
- Red Pepper: 1 red pepper, cut into small chunks
- Garlic Clove: 1 garlic clove, crushed
- Spring Onion: 2 spring onions, finely sliced
- Egg: 4 eggs
- Courgette: 1 courgette, cut into small chunks
- Butter: 1 knob of butter
- Thyme: 1 sprig thyme, leaves picked
- Toast: toast, to serve
- Rapeseed Oil: 1/2 tbsp rapeseed oil
- Potato: 300g baby new potatoes, halved
- Yellow Pepper: 1 yellow pepper, cut into small chunks
Directions
- Boil the new potatoes for 8 mins, then drain.
- Heat the oil and butter in a largenon-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.
