Derval's Fry Up

One of my favourite weekend activities is brunch, coffee and the paper. This fry up is a twist on the classic and the quantities can easily be multiplied depending on how many mouths you have to feed

Prep Time: 5 mins
Cook Time : 15 mins
Serves: makes 1

Nutritional Information (using 1 egg, 1 rye bread & including feta cheese)

• Protein: 21g
• Fat: 41g
• Carbohydrates: 51g
• Calories: 653

Ingredients:

• 2tbsp. olive oil
• 5 tender stem broccoli tips
• 5 asparagus spears
• Handful of button mushrooms, halved
• Handful of cherry tomatoes, halved
• Handful of leftover baby potatoes, roughly chopped
• 1 slice of rye or sourdough bread
• 1-2 free range eggs
• 30g feta cheese, crumbled(optional)
• Salt and black pepper, to taste

Method:

1. Heat 1 tbsp. oil in a large frying pan over a medium heat.
2. Add the broccoli tips , asparagus spears and mushrooms and cook for five minutes.
3. Add the cherry tomatoes and cook for a further two minutes. Sprinkle with salt and pepper and transfer to a plate. Put the frying pan back on the heat, add ½ tbsp.oil, add the potatoes and fry for five minutes until golden brown.
4. Transfer to a plate. Toast the bread. Meanwhile, put the frying pan back on the heat and add ½ tbsp.olive oil.
5. Break in the egg, lower the heat and fry until cooked to your liking. Transfer to a plate.
6. Arrange everything on a serving plate, crumble over the feta on top (if using) and enjoy with your buttered toast.