TODAY’S RECIPE: One-pan egg & veg brunch
FILLING, healthy brunch. Serves: 4.
Ingredients
300g baby new potatoes, halved ½ tbsp rapeseed oil 1 knob of butter 1 courgette, in chunks 1 yellow pepper, in chunks
1 red pepper, in chunks 2 spring onions, sliced
Method
1 Boil potatoes for eight minutes, then drain. 2 Heat oil and butter in a non-stick frying pan, then add courgette, peppers and potatoes. Cook for ten minutes, stirring occasionally, until starting to brown. Add spring onions, garlic and thyme and cook for two minutes.
3 Make four spaces in pan and crack in eggs. Cover with lid and cook for four minutes until eggs are cooked.
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