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Roasted Veggies With Easy Fried Egg by popsugar,
The Breâkfâst-For-Dïnner Recïpe Thât's the Perfect Post-Workout Meâl
Prep Time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 1 Servings
• For the roâsted veggïes:
• 2 smâll heâds broccolï, cut ïnto florets
• 1 1/2 tâblespoons extrâ-vïrgïn olïve oïl
• 1/4 teâspoon gârlïc powder
• 1/2 lârge heâd câulïflower, cut ïnto florets
• 1/4 teâspoon sâlt
• 1/4 teâspoon pepper
• 1/2 teâspoon red pepper flâkes
• Juïce of 1/2 lemon
• For the frïed egg:
• Cânolâ oïl sprây
• 1 egg
• Pïnch of pâprïkâ, optïonâl
• Dâsh of hot sâuce, optïonâl
1. Preheât oven to 400ºF.
2. In â lârge bowl, toss câulïflower ând broccolï florets ïn extrâ-vïrgïn olïve oïl. Then âdd the gârlïc powder, sâlt, pepper, ând red pepper flâkes, ând mïx well.
3. Spreâd out your veggïes on â bâkïng sheet, ând gïve âll the florets â good squeeze of fresh lemon juïce.
4. Roâst ïn the oven for 15 to 20 mïnutes, occâsïonâlly shâkïng the pân.
5. Once your veggïes hâve roâsted for 10 to 12 mïnutes, heât â smâll nonstïck skïllet over medïum-low heât, ând gïve ït â good sprây of cânolâ oïl. Crâck your egg ïn the skïllet, ând cook for âbout three mïnutes untïl the yolk ïs slïghtly set.
6. Remove your veggïes from the oven, ând slïde them ïnto â shâllow plâte or bowl.
7. Flïp your egg, ând cook for ân âddïtïonâl 30 seconds to â mïnute. Keep the cook tïme shorter ïf you lïke â runny egg!
8. Cârefully slïde your cooked egg on top of your veggïes, sprïnkle wïth pâprïkâ, ând eât up.
Read More this full recipes at Roasted Veggies With Easy Fried Egg
The Breâkfâst-For-Dïnner Recïpe Thât's the Perfect Post-Workout Meâl
Prep Time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 1 Servings
INGREDIENTS:
• For the roâsted veggïes:
• 2 smâll heâds broccolï, cut ïnto florets
• 1 1/2 tâblespoons extrâ-vïrgïn olïve oïl
• 1/4 teâspoon gârlïc powder
• 1/2 lârge heâd câulïflower, cut ïnto florets
• 1/4 teâspoon sâlt
• 1/4 teâspoon pepper
• 1/2 teâspoon red pepper flâkes
• Juïce of 1/2 lemon
• For the frïed egg:
• Cânolâ oïl sprây
• 1 egg
• Pïnch of pâprïkâ, optïonâl
• Dâsh of hot sâuce, optïonâl
INSTRUCTIONS:
1. Preheât oven to 400ºF.
2. In â lârge bowl, toss câulïflower ând broccolï florets ïn extrâ-vïrgïn olïve oïl. Then âdd the gârlïc powder, sâlt, pepper, ând red pepper flâkes, ând mïx well.
3. Spreâd out your veggïes on â bâkïng sheet, ând gïve âll the florets â good squeeze of fresh lemon juïce.
4. Roâst ïn the oven for 15 to 20 mïnutes, occâsïonâlly shâkïng the pân.
5. Once your veggïes hâve roâsted for 10 to 12 mïnutes, heât â smâll nonstïck skïllet over medïum-low heât, ând gïve ït â good sprây of cânolâ oïl. Crâck your egg ïn the skïllet, ând cook for âbout three mïnutes untïl the yolk ïs slïghtly set.
6. Remove your veggïes from the oven, ând slïde them ïnto â shâllow plâte or bowl.
7. Flïp your egg, ând cook for ân âddïtïonâl 30 seconds to â mïnute. Keep the cook tïme shorter ïf you lïke â runny egg!
8. Cârefully slïde your cooked egg on top of your veggïes, sprïnkle wïth pâprïkâ, ând eât up.
Read More this full recipes at Roasted Veggies With Easy Fried Egg
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