Ingredients for Poached Eggs On Roasted Veggies
- Reduced Fat Italian Salad Dressing
- Portabella Mushrooms
- Red Bell Peppers
- Summer Squash
- Boiling Water
- 2 large eggs
- English Muffins
- Parmesan Cheese
- Parsley
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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
9g
Carbs
8g
