Main courses
ONE PAN VEGGIE BREAKFAST
Ingredients
- 30g Kerrygold Pure Irish Salted Butter
- 225g chestnut mushrooms, quartered
- 150g tomatoes, halved or quartered (we’ve used a mixture of cherry and heritage tomatoes)
- 3 eggs (L)
- 200g baked beans
- 100g new or baby potatoes
- 1/2 red pepper, thinly sliced
- Salt and freshly ground black pepper
- A small handful of fresh flat leaf parsley, roughly chopped
Directions
This is a brilliant vegetarian breakfast, all cooked in one pan for those lovely lazy mornings. Please note that you need to use a pan that is suitable to go into the oven. If you don’t have one available, using an oven-proof baking dish will work just as well!
- Preheat the oven to 200C.
- Parboil the new potatoes for five minutes, then drain and slice in half.
- Heat half the butter in a large, frying pan over a medium–high heat. Gently fry the mushrooms, red peppers and parboiled potatoes for 5 minutes, or until the potatoes are soft.
- Melt the remaining butter in the pan. Once it has started to froth, scatter in the tomatoes and place in the oven to cook for 5 minutes.
- Remove the pan from the oven and sprinkle over the beans. Make three shallow wells in the mixture and crack in the eggs. Pop on a lid and cook further until the egg whites are just set and the yolks are still runny.
- Garnish with the parsley and serve straightaway with some hot buttered toast.
