One Pan Summer Eggs Recipes

ONE-PAN EGG & VEG BRUNCH

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.

ONE-PAN SUMMER EGGS

Steps:

• Heat the oil in a non-stick frying pan.
• Add the zucchinis and fry for 5 minutes, stirring every so often until they start to soften.
• Add the tomatoes and garlic, then cook for a few minutes more.
• Stir in a little seasoning, then make two gaps in the mix and crack in the eggs.
• Cover the pan with a lid or a sheet of foil, then cook for 2 to 3 minutes until the eggs are done to your liking.
• Scatter over a few basil leaves and serve with crusty bread.

ONE-PAN SUMMER EGGS

Steps:

• 1. Heat oil in a non-stich frying pan, then add the zucchini. Fry for 5 mins, stirring every so often until they start to soften. Add the tomatoes and garlic, then cook for a few mins more.
• 2. Stir in a little seasoning, then make two gaps in the mix and crack in the eggs. Cover the pan with a lid or a sheet of foil, then cook for 2-3 mins until the eggs are done to your liking. Scatter over a few basil leaves and serve wih crusty bread
• 3. Make it for Brunch: Fry some turkey bacon and add a few country-fried potatoes with it ... Yum !

ONE-SKILLET ORZO WITH TOMATOES AND EGGS

Steps:

• Melt butter in a large skillet over medium heat. Cook onion, garlic, and red pepper flakes, stirring often, until onion is softened and translucent, about 4 minutes. Add orzo and stir until coated in butter, about 30 seconds. Add tomatoes and juices and cook, stirring, until liquid is reduced and tomatoes are starting to stick to skillet, about 4 minutes.
• Add salt and 2 cups water, increase heat to medium-high, and bring to a simmer. Reduce heat to low, cover pan (a baking sheet works well if you don't have a lid), and cook 8 minutes, stirring halfway through. Uncover and simmer 1 minute-mixture should be fluid but not watery. Stir again, then remove from heat and crack each egg into a quadrant of pan.
• Cover pan, set over low heat, and cook, rotating pan every 2 minutes or so, until eggs are nearly set, about 5 minutes. Sprinkle cheese over, avoiding eggs, cover pan, and cook until cheese is melted, about 2 minutes. Remove from heat and top with a few grinds of pepper and basil to serve.