One Pan Egg Veg Brunch Recipes

ONE-PAN EGG & VEG BRUNCH

One-pan egg & veg brunch image

With courgette, peppers and eggs, this vegetarian dish is a filling, healthy breakfast for all the family - kids will enjoy dipping toast into soft egg yolk

Provided by Caroline Hire - Food writer

Time 30m

Yield Serves 2 adults + 2 children

Number Of Ingredients 11

Ingredients

300g baby new potatoes , halved
½ tbsp rapeseed oil
1 knob of butter
1 courgette , cut into small chunks
1 yellow pepper , cut into small chunks
1 red pepper , cut into small chunks
2 spring onions , finely sliced
1 garlic clove , crushed
1 sprig thyme , leaves picked
4 eggs
toast , to serve

Steps:

Boil the new potatoes for 8 mins, then drain.
Heat the oil and butter in a large non-stick frying pan, then add the courgette, peppers, potatoes and a little salt and pepper. Cook for 10 mins, stirring from time to time until everything is starting to brown. Add the spring onions, garlic and thyme and cook for 2 mins more.
Make four spaces in the pan and crack in the eggs. Cover with foil or a lid and cook for around 4 mins, or until the eggs are cooked (with the yolks soft for dipping into). Sprinkle with more thyme leaves and ground black pepper if you like. Serve with toast.

Nutrition Facts : Calories 170 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.22 milligram of sodium

CREAMY ONE-POT SPINACH AND EGG BREAKFAST RECIPE BY TASTY

Creamy One-Pot Spinach And Egg Breakfast Recipe by Tasty image

Hosting a casual brunch with a few friends? Try this one-pot spinach and egg breakfast recipe. It can be whipped up quickly and you'll love the rich taste of cream cheese and spinach paired with the zesty lemon juice and sharp Parmesan cheese.

Provided by Katie Aubin

Categories Breakfast

Time 55m

Yield 4 servings

Number Of Ingredients 15

Ingredients

3 tablespoons unsalted butter
½ medium white onion, thinly sliced
1 teaspoon kosher salt, divided, plus more to taste
3 cloves garlic, minced
½ teaspoon red pepper flakes
¼ teaspoon nutmeg
2 tablespoons all purpose flour
1 cup vegetable stock
¾ cup heavy cream
¾ cup parmesan cheese, freshly grated, plus more for sprinkling
20 oz frozen spinach, thawed and squeezed dry
2 teaspoons fresh lemon juice
4 large eggs
½ teaspoon black pepper, freshly ground
toast, for serving

Steps:

Melt the butter in a 9-inch (23 cm) cast-iron skillet over medium heat. Add the onion and ½ teaspoon of salt. Cook for 6-8 minutes, until the onions are softened and translucent.
Add the garlic, red pepper flakes, and nutmeg and cook for 2 minutes, until the garlic is fragrant.
Sprinkle the flour into the pan and mix well to incorporate it into the butter and remove any clumps. Cook for 2-3 minutes, until the flour is cooked and beginning to turn light brown in color.
Pour in the vegetable stock and heavy cream and stir well to combine. Bring to a simmer and cook for 2-3 minutes, until slightly thickened. Stir in the Parmesan cheese and the remaining ½ teaspoon of salt and cook the cheese until it melts, stirring continuously, about 2 minutes.
Stir in the lemon juice and spinach. Remove the pan from the heat.
Using a fine-mesh sieve, strain each egg to remove the outer egg white, the thinner layer of the egg white that tends to spread when an egg is cracked into a pan. Add each egg to its own small bowl.
Using a ¼ cup (30 g) measure, create 4 divots in the spinach mixture and carefully pour a strained egg into each space. Sprinkle each egg with the pepper and a pinch of Parmesan.
Return the pan to medium heat and cover. Cook for 5 minutes, until the egg whites are starting to set.
Meanwhile, turn the broiler to high. Remove the lid from the pan and broil for 2-3 minutes to cook off any excess moisture that may have accumulated and to brown the cheese.
Remove the pan from the oven and let cool for 10 minutes before serving with toast.
Enjoy!

Nutrition Facts : Calories 658 calories, Carbohydrate 27 grams, Fat 54 grams, Fiber 4 grams, Protein 20 grams, Sugar 8 grams

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