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

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

30 min total 5 min prep 25 min cook Serves 2 adults + 2 children 170 cal

Instructions

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