Eggs may be the universal breakfast food, but for a balanced (and colorful!) meal, be sure to serve them alongside veggies, too. Any vegetables will work in this egg-in-a-hole recipe (such as last night’s leftovers), but Earthbound Farm Organic Tomatoes, Bell Peppers and Onions are always favorites. Egg in a hole with roasted vegetable meal is simply a grilled cheese with egg in the middle and it is rich in protein, vitamins and fiber. It contains less fat and cholesterol. It can serve as a breakfast or launch.
For the Roasted Vegetables:
Use any vegetables you have on hand, or prepare the following, reserving excess:
- ½ onion
- 1 small tomato
- ½ small zucchini
- ½ red bell pepper
- 1 small green chili
For the Complete Dish:
- 1 tablespoon butter
- 1 slice of bread
- 1 egg
1. Wash and pat dry any kind of firm vegetables. (Used here: zucchini, red bell peppers, onions, tomatoes, and green chili). Cut them into long, equal sized strips. Preheat oven to 375˚F.
2. In a large mixing bowl, place veggies and drizzle generously with olive oil. Sprinkle some salt and pepper.
3. Arrange them evenly on a baking sheet and roast them for 30-40 minutes, until crisp and tender.
4. Cool and store in an air-tight container if not using immediately. Refrigerate for a longer shelf life.
5. Using a small, sharp jar top, cut a hole out of the center of the slice of bread.
6. Heat a bit of butter in a skillet and pan roast the bread with its cutout on one side. Turn it over and place a layer of roasted vegetable around the hole.
7. Melt a small nugget of butter inside the hole and crack an egg in the middle.
8. Cook over low medium heat for 2-3 minutes or more depending on how well you want the egg to be cooked.
Do you have any suggestion to this awesome egg and vegetable recipe?
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