SLOW COOKED EGGS ON ROASTED VEGETABLES

In by Toni P

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SLOW COOKED EGGS ON ROASTED VEGETABLES
This is a great use of those yummy and beautiful leftover roasted veggies still in the fridge from either your Sunday Meal Prep session or simply last nights dinner. Combining breakfast and dinner into a multipurpose ‘anytime’ meal, this quickly assembled and cooked combo makes a wonderful, nutritious, protein packed meal or snack with a good amount of satisfying healthy veggies.
Prep Time 3 minutes
Cook Time 15-20 minutes
Servings
servings
Ingredients
  • 3 cups leftover vegetables Here is a list of great veggies for consideration: Onion, Fennel, Carrots, Purple Potatoes, Butternut Squash, Kabocha Squash, Sweet Potatoes, Green Zucchini, Brussels Sprouts, Celeriac
  • 4 eggs, organic if possible I have pictures here of many kinds of eggs. This dish was created from a visit this past fall to my friends farm in the Hudson Valley of NY. They have chickens, ducks, and guinea hens! The idea here is to get the highest quality of protein you can. The availability of Pasture Raised eggs is growing far and wide from consumer demand for both healthy and humanely treated chickens. Good, clean eggs are available in most mainstream supermarkets now. Pick the good ones!
  • 3 tablespoons butter or ghee or avocado oil grass fed butter or ghee wherever possible
  • favorite toppings Red Pepper flakes, Zaatar, Sumac, Parmesan Cheese, Feta Cheese, Gruyere Cheese, Shredded Cheddar Cheese, Organic Bacon
  • 1 1/2 cup freshly chopped greens ex: baby Kale, spinach, or other quick cooking greens, you can even use frozen spinach or kale
Prep Time 3 minutes
Cook Time 15-20 minutes
Servings
servings
Ingredients
  • 3 cups leftover vegetables Here is a list of great veggies for consideration: Onion, Fennel, Carrots, Purple Potatoes, Butternut Squash, Kabocha Squash, Sweet Potatoes, Green Zucchini, Brussels Sprouts, Celeriac
  • 4 eggs, organic if possible I have pictures here of many kinds of eggs. This dish was created from a visit this past fall to my friends farm in the Hudson Valley of NY. They have chickens, ducks, and guinea hens! The idea here is to get the highest quality of protein you can. The availability of Pasture Raised eggs is growing far and wide from consumer demand for both healthy and humanely treated chickens. Good, clean eggs are available in most mainstream supermarkets now. Pick the good ones!
  • 3 tablespoons butter or ghee or avocado oil grass fed butter or ghee wherever possible
  • favorite toppings Red Pepper flakes, Zaatar, Sumac, Parmesan Cheese, Feta Cheese, Gruyere Cheese, Shredded Cheddar Cheese, Organic Bacon
  • 1 1/2 cup freshly chopped greens ex: baby Kale, spinach, or other quick cooking greens, you can even use frozen spinach or kale
Instructions
  1. Select from the above list to create your veggie combo. Use fully cooked. If starting from scratch, use right from the roasting pan or cookie sheet. (see directions from Sept 21 on the recipe page for making roasted vegetables.) Into a big frying pan, melt the butter or oil and when hot, add the veggies. Gently turn over till they are hot on each side then add the greens and mix one more time. Now leave to continue cooking on one side. When greens wilt, make 4 small indentations with the back of a large spoon evenly around the top of the veggies, being careful not to go all the way to the surface of the pan. Drizzle a little more avocado oil into each indentation. Crack an egg into each little 'cradle'. Lower the flame to very low, and cover. And now the magic ingredient. Patience! Allowing for the variations of your stove, it should take 5 – 6 minutes for the eggs to cook. Now the other thing is…depending on how cooked you like your eggs will also determine when it is done. That part is up to you, so when the eggs look like they are ready…they are ready! You can actually tap the top of the yolk with your finger very lightly to see if it is firming up to your preference. Use a good spatula to lift out a portion for each person and try not to break the yolks as you place it in either a bowl or flat plate. Top with any kind of spice, cheese, hot sauce you like. (see above for other ideas)
Recipe Notes

The more non starchy veggies you use, the more this dish leans to the low carb side. If you use more leafy greens, that helps as well. You can certainly use some root veggies, but try to pick the low glycemic kind with the deepest colors. The little purple potatoes and rich orange butternut squash are excellent choices and won’t tip the scales with too many starchy carbs. You are going for diversity and interesting texture. Change it up each time you make it too, that way it is always a ‘slightly’ different dish and never gets boring.