Alice Liveing’s quick and easy hearty dish topped with Clarence Court Leghorn Whites. This one pan wonder is a delicious brunch alternative.
300g new potatoes
4 Clarence Court Leghorn White Eggs
1 red pepper
1 yellow pepper
1 garlic clove
1 sprig of thyme
1 knob of butter
Sourdough toast to serve
Boil the new potatoes for 8 minutes. While the potatoes boil, cut the courgette and pepper in to chunks and finely slice the onion. Drain the potatoes.
Heat the oil and butter in a large non-stick frying pan, then add the onion, courgette, peppers and potatoes and leave for around 10 minutes.
Add the garlic and thyme and cook for a further few minutes.
Make four wells in the veg and crack an egg into each well. Cover the pan with a lid and leave to cook for around 4-5 minutes.
Serve with sourdough soldiers for dipping.