Eggs in a Veggie Basket

This happy plate of food was one of the healthiest and most delicious dinners I’ve had in a while. And it is really easy to make. You can add in any vegetables you have on hand, and eggs are usually around too (except right after you’ve made pumpkin cake and chocolate biscotti, but even then, they aren’t far away). We scarfed this dinner right down.

To make these eggs and veggies for two people, start by chopping up 1 baking potato and an equal amount of butternut squash into small pieces. Cook them either by boiling or steaming. I put mine into a microwave-safe pot with a little bit of water and cooked them for about 5 minutes until they were soft. While the potatoes and squash are cooking, dice 1/2 onion, slice a few mushrooms, and mince 2-4 cloves of garlic. I put in a lot of garlic, and it was SO good. Brown those veggies in a large pan with some olive oil. 

Then, add the potatoes and squash to the pan along with some salt and red pepper flakes to taste. Brown the potatoes and squash.

Mix some thawed and squeezed spinach (assuming yours was frozen like mine was) in with the veggies. Then, use a spoon to create 2 wells in the veggies for the eggs to cook in.

Crack 2 eggs per person into each of the wells. Cover the pan and let the eggs cook for about 6 minutes until the whites are set. If you want your ¬†yolks to be runny, don’t cook the eggs for more than 5 minutes. But at 6, my yolks were just chewy.

Scoop the eggs and veggies onto a plate, and serve them with a piece of toast. This plate of goodness was really so delicious. I could eat this happily every week (if you haven’t noticed by now, I don’t really like repeating meals too often)!

This recipe was adapted from Martha Stewart’s Everyday Food, Oct. 2011.

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