This one pan dish is packed full of fresh herbs and easily digestible veggies to keep you feeling light and energised. 

Portions / serves: 2
Time:  20 minutes
Level: Easy

Tools:

• frying pan
• chopping board
• knife

Ingredients:

• One courgette, cut into semi circles
• 100g of green beans, ends chopped off and halved
• Bunch of asparagus, ends chopped off and halved
• 2-4 eggs depending on preference
• 5 spring onions, finely chopped
• Juice of half a lemon
• Salt and pepper
• Ghee 
• 100g of fresh herbs of choice- basil, parsley, coriander work well
• 1 tbsp of semi fresh coriander and basil
• (1tsp of stock + 200ml water)

Method:

1. Heat a frying pan over a medium heat with a tbsp of ghee. Add in the spring onions and fry for a couple of minutes.
2. Then add in your green beans and continue to fry for 3 minutes until they begin to soften. Next add in your courgette and asparagus and fry for 2 minutes before adding in your stock, lemon juice and semi fresh herbs.Season with salt and pepper and let it simmer for 10 minutes. 
3. Once the stock has reduced right down, Add in your fresh herbs. Mix together then  make 2-4 small wells in your pan and crack in your eggs one at a time. Pop a lid on and let the eggs cook until the white is firm but yolk is still runny.
4. Remove from the heat, sprinkle with more fresh herbs and enjoy!