Roasted Vegetables, Runny Eggs

Roasted Vegetables, Runny Eggs

Yep, that’s right- roasted vegetables with a runny egg on top. Delicious, yet not terribly exciting to blog about! When Cooler Kitchen has been cranking out super rich foods, this is one of our healthier and simple go-to meals of choice!

Here’s what to do if you think this sounds like a fabulous idea: take chopped vegetables, and toss them in a bowl with a splash of olive oil. Spread them on a baking sheet lined with tinfoil, season with salt, pepper, and whatever fresh herbs and spices you’ve got lying around. Roast in the oven at 425 degrees F for about 25 minutes, shaking halfway through.  When the veggies are done, heat a little olive oil on medium-low in a frying pan, crack an egg into the pan, sprinkle salt and pepper and old bay, cover with a lid and let cook for about 4 minutes. Serve the egg on top of the roasted veggies, and don’t be afraid to mash it all up! Or to add Sriracha hot sauce…

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