Your New Favourite Post-Workout (Breakfast For) Dinner
I've never met a runny egg I didn't like. Whether it's poached for eggs Benedict or slid on top of a meaty burger, a just-cooked-enough egg is always welcome on my plate. I've been trying to eat out at restaurants less and less . . . and eat things like eggs Benedict and burgers less and less . . . and this light and delicious recipe has become a staple in my kitchen.
Eggs might lend themselves to breakfast, but I love eating them at dinner — especially after a tough strength-training session. With a little effort, a handful of ingredients, and less than 30 minutes, you can have this nutrient-rich meal on the table that's quick, light, and so satisfying.
Roasted Veg With Easy Fried Egg
From Lizzie Fuhr, POPSUGAR Fitness
Notes
Don't let the "fried" egg in this recipe confuse you. A tiny spray of rapeseed oil (less than a teaspoon) is needed to cook an egg that is crisp on the outside and perfectly runny on the inside.
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:
Rapeseed oil spray
1 egg
Pinch of paprika, optional
Dash of hot sauce, optional
Directions
- Preheat oven to 400ºF.
- In a large bowl, toss cauliflower and broccoli florets in extra-virgin olive oil. Then add the garlic powder, salt, pepper, and red pepper flakes, and mix well.
- Spread out your veggies on a baking sheet, and give all the florets a good squeeze of fresh lemon juice.
- 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 rapeseed oil. Crack your egg in the skillet, and cook for about three minutes until the yolk is slightly set.
- 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!
- Carefully slide your cooked egg on top of your veggies, sprinkle with paprika, and eat up.
Source: Calorie Count
Information
- Category
- Main Dishes
- Yield
- 1 serving
- Total Time
- 29 minutes, 59 seconds
Nutrition
- Calories per serving
- 349
