Food | Healthy | Breakfast | Main Course | Vegetarian

Seasoned Roasted Veggies Topped with a Fried Egg - as Satisfying as It Is Yummy!

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Breakfast for dinner is always a win in my book! This recipe for roasted veggies topped with a lightly fried egg is delicious, nutritious, and easy to make! If you love a runny Eggs Benedict but are trying to eat healthier, homemade options, this is a great way to go.

This is an especially great dish for new year's resolutions season when you're looking for light and healthy options that are quick and easy to make, and loaded with a good dose of protein and rich with delicious vegetable nutrition. Enjoy!

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Ingredients:

For the roasted veggies

  • 1/2 large head cauliflower, cut into florets
  • 2 small heads broccoli, cut into florets
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon red pepper flakes
  • Juice of 1/2 lemon

For the fried egg

  • Canola oil spray
  • 1 egg
  • Pinch of paprika, optional
  • Dash of hot sauce, optional

Directions:

Preheat oven to 400 degrees. In a large bowl, toss cauliflower and broccoli florets in olive oil. Then add the garlic powder, salt, pepper, and red pepper flakes, and mix well.

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Spread out your veggies on a baking sheet, and give all the florets a good squeeze of fresh lemon juice.

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Roast in the oven for 15 to 20 minutes, occasionally shaking the pan. Once your veggies have roasted for 10 to 12 minutes, heat a small nonstick skillet over medium-low heat, and give it a good spray of canola oil. Crack your egg in the skillet, and cook for about three minutes until the yolk is slightly set.

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Remove your veggies from the oven, and slide them into a shallow plate or bowl. Flip your egg, and cook for an additional 30 seconds to a minute. Keep the cook time shorter if you like a runny egg!

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Carefully slide your cooked egg on top of your veggies, sprinkle with paprika, and eat up.

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