Roasted Vegetables, Runny Eggs
FinallyAKitchen.com has been on hiatus, and here’s why: How interesting is it to you that I have been cooking some configuration of the following meal for dinner nearly every weeknight?
Yep, that’s right- roasted vegetables with a runny egg on top. Delicious, yet not terribly exciting to blog about! The truth is that I have had five midterm papers due in the past month, the writing of which has completely monopolized my kitchen time.
Here’s what to do if you’re busy like me and this sounds appetizing to you: Take chopped vegetables, and toss them in a bowl with a splash of olive oil. Spread them on a baking sheet lined with tinfoil, season with salt, pepper, and whatever fresh herbs and spices you’ve got lying around. Roast in the oven at 425 degrees F for about 25 minutes, shaking halfway through. When the veggies are done, heat a little olive oil on medium-low in a frying pan, crack an egg into the pan, sprinkle salt and pepper and old bay, cover with a lid and let cook for about 4 minutes. Serve together- don’t be afraid to mash it up! Or add Sriracha hot sauce…
I’ll be back in action soon- in the works this week is a creamy all-vegetable curried squash soup! See you soon!