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Veggy breakfast sizzle

Veggy breakfast sizzle

A quick and easy breakfast recipe that's a real treat.




3 mins


7 mins

Average: 4.2 (10 votes)


  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 3 courgettes, chopped
  • 150g/5oz chestnut mushrooms, halved
  • 1 red pepper, deseeded and diced
  • 30ml/2tbsp chopped fresh basil leaves
  • 4 large British Lion eggs
  • salt and freshly ground black pepper
  • toast to serve


  1. Heat the oil in a medium non stick frying pan, add the onions, courgettes, mushrooms and peppers and cook over a high heat for 4 mins, stirring until golden and soft. Stir in the basil leaves and some seasoning.
  2. Make four hollows in the mixture, then crack an egg into each. Cover the pan with a baking sheet or tray and cook for about 3 mins until the eggs are set to your liking. When ready, season to taste and serve straight away with toast.