Veggie Breakfast Sizzle

Name: Veggie Breakfast Sizzle
Prep time: 15 min
Cook time: 15 min
Yield: 4
Cuisine: British
Ingredients: 1 tbsp olive oil; 1 small onion, chopped; 3 courgettes, chopped; 150g chestnut mushrooms, cleaned and halved; 1 red pepper, deseeded and diced; 2 tbsp chopped fresh; basil leaves; 4 large British Lion free-range eggs; salt and freshly ground; black pepper; toast to serve

Serves: 4

Ready in: Under 15 Mins

Bored of the same old veggie fry-ups? Then try this unusual nutrient-packed version that’s full of interest and is sure to keep you going until lunch. You can bulk up this breakfast for weekend brunch by adding chopped veggie sausage and fake bacon to the mix. Try throwing sauteéd potatoes in, too

Ingredients
Method

Ingredients:

1 tbsp olive oil
1 small onion, chopped
3 courgettes, chopped
150g chestnut mushrooms, cleaned and halved
1 red pepper, deseeded and diced
2 tbsp chopped fresh
basil leaves
4 large British Lion free-range eggs
salt and freshly ground
black pepper
toast to serve

method:

Heat the oil in a medium non-stick frying pan, add the onions, courgettes, mushrooms and peppers and cook over a high heat for about four minutes, stirring until golden and soft. Stir in the fresh basil leaves and some salt and freshly ground black pepper.
Make four hollows in the vegetable mixture, then crack an egg into each. Cover the pan with a baking sheet or tray and cook for about three minutes until the eggs are set to your liking. When ready, season to taste and serve straight away with plenty of buttered toast.

Print Recipe www.eggrecipes.co.uk