Egg in a Hole With Roasted Vegetables Recipe - Simplified Steps

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.
Egg in a Hole With Roasted Vegetables Recipe
Serving: 1

Requirements 

For the Roasted Vegetables:

Use any vegetables you have on hand, or prepare the following, reserving excess:

For the Complete Dish:

See Also: How To Prepare A Savoury Upma With Corn Flour

Direction

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.

Option:

Feel free to alter the quantity of ingredients to your own taste.

See Also: Egg-Free Salad Sandwiches Recipe

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