breakfast sizzle
breakfast sizzle


1 tbsp olive oil
1 small onion, chopped
3 courgettes, chopped
150g/5oz chestnut mushrooms, halved
1 red pepper, deseeded and diced
30ml/2tbsp chopped fresh basil leaves
4 large British Lion eggs
salt and freshly ground black pepper
toast to serve

Back to recipes »

Prep: 3 mins
Cook: 7 mins
Serves: 4


  1. Heat the oil in a medium non stick frying pan, add the onions, courgettes, mushrooms and peppers and cook over a high heat for 4 mins, stirring until golden and soft. Stir in the basil leaves and some seasoning.
  2. Make four hollows in the mixture, then crack an egg into each. Cover the pan with a baking sheet or tray and cook for about 3 mins until the eggs are set to your liking. When ready, season to taste and serve straight away with toast.