After consuming the better part of an easter egg for breakfast this morning, I decided we needed something a little bit more nutritious for brunch… this took circa 5 mins prep (chopping, fetching ingredients) 7 mins in the pan, and a further 10 mins in the oven (which was ample time to get the vogels into the toaster!)
INGREDIENTS/ METHOD
Finely diced 1/2 medium sized onion
Circa 100g streaky bacon sliced finely (helps it cook faster)
1x large zucchini diced evenly
Toss this all into a large frypan, start heating through…
5x medium sized portobello mushrooms (diced about the same size as the zucchini) thrown into the pan, continue heating through
Add circa 1.5 teaspoons of basil pesto
Then crumble around 100-150g feta and fold in (don’t stir as you want this chunky as it melts)
Pour everything into an oven proof dish (which you will serve it in) then make two ‘wells’ in the dish – crack in two fresh eggs into the wells, and pop the whole dish in the oven on high…
This is the part where you clean as you go… the vogels goes in the toaster, you wrap up/ store/ refrigerate any ingredients not used, wipe your benches, and then put out the cutlery and finely dice fresh parsley for your garnish.
Serve with cut and buttered toast on the side, little plates, spoons for digging in – and don’t forget to pop a wooden chopping board underneath the dish!
Enjoy 🙂