Pan cooked eggs and vegetables
One for all the whole family to get stuck into. Packed with vibrant veggies and takes less than 30 minutes to make.
Serves 2
Ingredients
300g baby new potatoes, halved 1⁄2 tbsp rapeseed oil 1 knob 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 (or gluten free bread) to serveDirections
Start by bringing a large pot of water to boil. Cook the potatoes for 8 minutes, then drain. Next, heat the oil and butter in a large non-stick frying pan and add the courgette, peppers, boiled potatoes and a little salt and pepper. Cook for 10 minutes, stirring from time to time until everything begins to brown. Add the spring onions, garlic and thyme and cook for another 2 minutes. Make four spaces in the pan and crack in the eggs. Cover with foil or a lid and cook for about 4 minutes, or until the eggs are cooked (with the yolks soft for dipping into). Sprinkle with more thyme leaves and ground black pepper. Serve on two plates with toast.Nutritional Information
Calories 340 k/cal Protein 17g Carbs 32g Fats 16g Fibre 6gBlog posts
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