Veggy breakfast sizzle

  • Serves: 4
  • Prep: 3 mins
  • Cook: 7 mins
  • ★ ★ ★ ☆ ☆

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.

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★ ★ ★ ☆ ☆

3.3 / 5 rating (28 votes)

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