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Poached Eggs and Veggies

Vegetarian Gluten-Free Low-Calorie

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This colorful breakfast isn't just filling and hearty, it's also quite healthy! Both those who don't eat gluten and those who prefer to maintain a plant-based diet will enjoy these poached eggs served with warm roasted veggies. This breakfast is served with a sweet and savory Romesco sauce on the side - a roasted pepper and tomato-based sauce from Catalonia, Spain.

Prep Time 40 minutes

Serves: 2

Difficulty Level: Low

Poached Eggs and Veggies

Ingredients for breakfast dish:

Crushed tomatoes - 1 cup

Bell peppers - 1 cup (roasted)

Garlic - 1 clove (crushed)

Raw almonds - 1/2 cup

Paprika - 2 tsp.

Sea salt - to taste

Asparagus - 1 serving

Eggs - 4

Carrot - 1

Brussels sprouts - a handful

Sweet potato - 1

Onion - 1

Spinach - a handful

Olive oil - 1 tbsp.

Vinegar - a dash

Method of preparing the breakfast dish:

Preheat the oven to 400˚F (200˚C).
Clean and chop the vegetables.
On a baking sheet line the vegetables, and coat in oil and salt.
Roast these for about 40 minutes, until tender.
In a food processor, blend the tomatoes, peppers, garlic, almonds, paprika, and salt until thick and combined.
To make the poached eggs, add 2 cups of water and 1 tablespoon vinegar in a medium-sized pot. When the water boils stir until the water is spinning. Add a cracked egg into this and let it cook for 4 minutes until the egg white is opaque. Spoon out the egg with a slotted spoon.
Serve the roasted vegetables, poached eggs, and sauce on a plate.

Chef's Tip:

Experiment with different roasted veggies. Whatever you have in the fridge or the garden will work!

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Related Topics: filling , vegetables , breakfast , egg recipes , natural , poached eggs , Romesco

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