One-pan egg & veg brunch

One-pan egg & veg brunch

A frying pan with one-pan egg & veg brunch

One-pan egg & veg brunch

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  • Preparation and cooking time

    • Prep:
    • Cook:
  • Easy
  • Serves 2 adults + 2 children

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

  • Healthy

  • Vegetarian

Nutrition: Per serving (4 average portions)
Nutrient Unit
kcal 170
fat 7g
saturates 2g
carbs 15g
sugars 5g
fibre 4g
protein 9g
salt 0.22g


  • 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


  • STEP 1

    Boil the new potatoes for 8 mins, then drain.

  • STEP 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.

  • STEP 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.

Goes well with


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