Veggy breakfast sizzle

Veggy breakfast sizzle
  • Serves: 4
  • Prep: 3mins
  • Cook: 7mins

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

Ingredients

  • 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

Method

  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.

Click on the stars to rate this recipe:

4.1 / 5 rating (15 votes)

You might also like

Follow us on Instagram @egg_recipes

Poached eggs on a Sunday #perfect #britishlioneggs #poachedeggs #brunch #instafoodThis delicious wok fried egg and spicy minced pork with garlic & ginger can be made in just 20 mins! Give it a go this weekend. Recipe in bio. #britishlioneggs #friedegg #asianinspiredfood #saturdaydinnerA delicious flatbread sandwich with eggs & bacon makes a great end of week lunch! #eggsforlunch #lunchideas #britishlioneggsNo better way to start your day than with eggs & avo on toast! #eggrecipes #eggsandavocado #britishlioneggs #breakfast