One-pan egg & veg brunch
170 kcal
Serves 4
25 mins cooking time
5 mins prep time
How to Make It
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.
