SMALL FRYING PAN WITH LID RECIPES

Name: One-pan egg & veg brunch
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: Serves 2 adults + 2 children
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

ONE-PAN EGG & VEG BRUNCH RECIPE | BBC GOOD FOOD

One-pan egg & veg brunch recipe | BBC Good Food 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

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield Serves 2 adults + 2 children

Number Of Ingredients 11

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, FatContent 7 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 4 grams fiber, ProteinContent 9 grams protein, SodiumContent 0.22 milligram of sodium

ONE-PAN EGG & VEG BRUNCH RECIPE | BBC GOOD FOOD

One-pan egg & veg brunch recipe | BBC Good Food 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

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield Serves 2 adults + 2 children

Number Of Ingredients 11

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.

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