Alice Liveing’s One Pan Eggy Brunch

Alice Liveing’s quick and easy hearty dish topped with Clarence Court Leghorn Whites. This one pan wonder is a delicious brunch alternative.

Prep Time - 10 minutes Cook Time - 25 minutes Serves 2-3


300g new potatoes
4 Clarence Court Leghorn White Eggs
1 Courgette
1 red pepper
1 yellow pepper
1 garlic clove
1 sprig of thyme
1 knob of butter
Olive oil
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.

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