- Dairy free
- Lactose free
- Nut free
- Peanut free
- Sesame free
- Shellfish free
- Seafood free
- Healthier living
- No added sugar
- Vegetarian
- Contains wholegrains
- High in protein
- High in dietary fibre
- 3 serves veg or fruit
An easy, veggie-packed healthy breakfast fry-up, perfect with some sourdough.
- Serves4
- Cook time25 minutes
- Prep time15 minutes
Ingredients
- 300g sweet potato, peeled, chopped coarsely
- 1 tbs olive oil
- 1 zucchini, chopped coarsely
- 1 bunch baby broccoli, chopped
- 300g cherry tomatoes, halved
- 2 garlic cloves, crushed
- 1 tbs white vinegar
- 4 Coles Australian Free Range Eggs
- 2 tbs pepitas, toasted
- 4 slices Coles Bakery Light Rye Sourdough, toasted
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the sweet potato in a medium saucepan and cover with cold water. Bring to a boil over high heat. Cook for 8 mins or until just tender. Drain well.
Step 2
Heat the oil in a medium frying pan over high heat. Add the sweet potato and zucchini and cook, stirring occasionally, for 5 mins or until zucchini is slightly tender.
Step 3
Add the broccoli, tomato and garlic. Cook, covered, stirring occasionally, for 10 mins or until the vegetables are tender and slightly charred on the bottom.
Step 4
Meanwhile, bring a small saucepan of water to a simmer over high heat. Add vinegar. Crack 1 egg into a small bowl. Stir the water to create a whirlpool, and pour the egg into the centre of the whirlpool. Cook, without stirring, for 3 mins for a runny yolk or until cooked to your liking. Use a slotted spoon to transfer to a bowl. Cover to keep warm. Repeat, in batches, with the remaining eggs.
Step 5
Top vegetables with poached eggs and sprinkle with toasted pepitas. Serve with sourdough.
Healthy breakfast fry-up
- Serves4
- Cook time25 minutes
- Prep time15 minutes
Ingredients
- 300g sweet potato, peeled, chopped coarsely
- 1 tbs olive oil
- 1 zucchini, chopped coarsely
- 1 bunch baby broccoli, chopped
- 300g cherry tomatoes, halved
- 2 garlic cloves, crushed
- 1 tbs white vinegar
- 4 Coles Australian Free Range Eggs
- 2 tbs pepitas, toasted
- 4 slices Coles Bakery Light Rye Sourdough, toasted
Description
An easy, veggie-packed healthy breakfast fry-up, perfect with some sourdough.
Method
Step 1
Place the sweet potato in a medium saucepan and cover with cold water. Bring to a boil over high heat. Cook for 8 mins or until just tender. Drain well.
Step 2
Heat the oil in a medium frying pan over high heat. Add the sweet potato and zucchini and cook, stirring occasionally, for 5 mins or until zucchini is slightly tender.
Step 3
Add the broccoli, tomato and garlic. Cook, covered, stirring occasionally, for 10 mins or until the vegetables are tender and slightly charred on the bottom.
Step 4
Meanwhile, bring a small saucepan of water to a simmer over high heat. Add vinegar. Crack 1 egg into a small bowl. Stir the water to create a whirlpool, and pour the egg into the centre of the whirlpool. Cook, without stirring, for 3 mins for a runny yolk or until cooked to your liking. Use a slotted spoon to transfer to a bowl. Cover to keep warm. Repeat, in batches, with the remaining eggs.
Step 5
Top vegetables with poached eggs and sprinkle with toasted pepitas. Serve with sourdough.