Poached Eggs On Roasted Veggies Recipe

Steal my sister's secret brunch (or light dinner!) recipe! This vibrant dish features perfectly poached eggs nestled on a bed of roasted seasonal vegetables. Serve it with a fresh fruit salad for a complete and healthy meal that's both elegant and easy to make. Get ready to impress your family and friends with this delicious and visually stunning breakfast or dinner option.

Prep Time 15 mins

Cook Time 30 mins

Calories 213.7 kcal

Protein 25g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Poached Eggs On Roasted Veggies

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How to Make Poached Eggs On Roasted Veggies

Preheat oven to 400°F (200°C).
Chop vegetables: 1 red bell pepper (1 cup chopped), 1 zucchini (1 cup chopped), 1 yellow squash (1 cup chopped), 1/2 red onion (1/2 cup chopped), and 1 cup broccoli florets.
Toss vegetables with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a baking sheet.
Roast vegetables for 20 minutes, or until tender and slightly browned.
While vegetables roast, fill a saucepan with 2 inches of water and bring to a gentle simmer. Add 1 tablespoon white vinegar.
Crack 2 large eggs individually into small bowls.
Create a gentle whirlpool in the simmering water.
Gently pour each egg into the whirlpool. Cook for 3-4 minutes, or until whites are set and yolks are still runny.
Remove poached eggs with a slotted spoon and place on top of the roasted vegetables.
Serve immediately and garnish with fresh herbs (optional, such as chives or parsley).

Nutrition Information (Approximate per serving)

Sodium

25 g

Sugar

35g

Fat

Carbs

Recipe Categories (Choose a category and find related recipes!)

Main Courses Breakfast & Brunch Lunch Main Dish / Dinner European Mediterranean The Americas American Healthy Vegetarian Gluten Free Spring Recipes Summer Recipes Fall Recipes Coffee Recipes

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Main Ingredient Preparation Occasion Eggs Dairy Vegetables Eggs Dietary Low Saturated Fat Low Calorie Low Carb Low In Something Brunch

Frequently Asked Questions

How long does it take to make Poached Eggs On Roasted Veggies?

Poached Eggs On Roasted Veggies takes about 45 minutes from start to finish — roughly 15 minutes to prepare and 30 minutes to cook.

How many calories are in Poached Eggs On Roasted Veggies?

Poached Eggs On Roasted Veggies has approximately 213.7 calories per serving, with about 25 g protein, 8 g carbohydrates and 12 g fat.

What ingredients do I need for Poached Eggs On Roasted Veggies?

The key ingredients for Poached Eggs On Roasted Veggies are Reduced Fat Italian Salad Dressing, Portabella Mushrooms, Red Bell Peppers, Summer Squash, Boiling Water, Eggs. See the full list with measurements above.