Light breakfast with eggs and vegetables

Do you like to start your weekend in the kitchen preparing a delicious breakfast for the whole family? For me, this is a great way to start the day. I’ve got a recipe for a light breakfast with eggs that you might want to try out. It’s tasty, healthy and green! Fried eggs served with seasonal green spring-summer vegetables, seasoned with aromatic marjoram. Easy to prepare and won’t take you longer than half an hour. 

Summer is a perfect time for this healthy breakfast. There are so many beautiful seasonal vegetables available at this time of the year. We should make the most of it! 

This time I used only green vegetables, but choose whatever you like, or whatever is in your fridge! This recipe couldn’t be easier. All that you need are eggs and veggies. 

Light breakfast with eggs - how to serve?  

I served our breakfast with only one fried egg per portion, but feel free to add more eggs. I also recommend adding some toasts on the side, so this healthy breakfast tastes even better! 

Looking for some additional recipes for a delicious, healthy sweet or savoury breakfast? Grab the recipes below and try them out. 

• Vegan broad bean dip | Easy recipe
• Baked breakfast wrap with egg and chorizo 
• Healthy baked oatmeal with mango (easy, vegan)
• Apple mini dutch babies | baked pancakes 

Light breakfast with eggs and vegetables

Fried eggs served with seasonal green spring-summer vegetables, seasoned with aromatic marjoram.

Print Pin Recipe

Prep Time 25 minutes mins

Course Breakfast

Servings 2

Ingredients

  

• 1 potato
• 1 small courgette
• 100 g green beans
• 100 g green asparagus
• handful of fresh peas
• 1-2 swiss chard leaves
• 2 eggs (or more)
• 2 tsp fresh parsley
• 1 tsp marjoram
• 3 tbsp oil
• salt to taste
• black pepper to taste

Instructions

 

• Wash all the veggies. Cut the green beans, asparagus, and swiss chard into smaller pieces. Half the courgette lengthwise and cut into thin slices. Finely dice the potato.
• Bring a pot of water with a pinch of salt to the boil. Add the green beans, fresh peas, and cook on a medium heat for 10 min. Add the asparagus and continue to cook (all together) for 5 min. Once the vegetables are cooked, drain and set them aside.
• Meanwhile, heat the oil (2 tbsp) in a frying pan. Add the diced potato and gently fry it on a medium heat until tender. Add the green veggies, season with the marjoram, finely chopped fresh parsley, salt, and black pepper. Give them a good mix and transfer to serving plates.
• Add the remaining oil (1 tbsp) to the same frying pan and fry the eggs. Serve them on top of green veggies.

Keywords courgette, peas, eggs, asparagus, green beans

www.goodbalancedfood.com

Did you try this light, healthy breakfast recipe? We would love to know what do you think!

Tag @goodbalancedfood on Instagram and hashtag it #goodbalancedfood