One Pan Eggy Brunch

One Pan Eggy Brunch
10 mins preparation, 25 mins cooking time
Serves 2

Alice Liveing’s quick and easy hearty dish topped with Clarence Court Leghorn Whites. This one pan wonder is a delicious brunch alternative.

Low calorie , Vegetarian , Easy , Egg , Brunch


300g new potatoes
4 Clarence Court Leghorn White Eggs
1 Courgette
1 red pepper
1 yellow pepper
1 garlic clove
1 sprig of thyme
1 knob of butter
Olive oil
Sourdough toast to serve



Boil the new potatoes for 8 minutes. While the potatoes boil, cut the courgette and
pepper in to chunks and finely slice the onion. Drain the potatoes.


Heat the oil and butter in a large non-stick frying pan, then add the onion, courgette,
peppers and potatoes and leave for around 10 minutes.


Add the garlic and thyme and cook for a further few minutes.


Make four wells in the veg and crack an egg into each well. Cover the pan with a lid
and leave to cook for around 4-5 minutes.


Serve with sourdough soldiers for dipping.

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