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Poached Eggs and Veggies

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 Image Source: Lexiscleankitchen.com
Ingredients for breakfast dish:
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
Onion - 1
Spinach - a handful
Olive oil - 1 tbsp.
Vinegar - a dash
Method of preparing the breakfast dish:
  1. Preheat the oven to 400˚F (200˚C).
  2. Clean and chop the vegetables.
  3. On a baking sheet line the vegetables, and coat in oil and salt.
  4. Roast these for about 40 minutes, until tender.
  5. In a food processor, blend the tomatoes, peppers, garlic, almonds, paprika, and salt until thick and combined.
  6. 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.
  7. 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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