Poached Eggs On Roasted Veggies Recipes

POACHED EGGS ON ROASTED VEGGIES

Poached Eggs on Roasted Veggies image

I was recently visiting my sister back east and she was experimenting recipes on me. This was one that came home with me!!! Works well as part of a brunch menu served with fruit salad --or-- a light dinner.

Provided by Abby Girl

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup zesty reduced-fat Italian salad dressing (or any homemade dressing)
4 portabella mushrooms
2 medium red bell peppers, sliced into eights
2 medium summer squash, sliced into eights
boiling water
4 eggs
2 English muffins, toasted
parmesan cheese, grated (optional)
parsley, chopped (optional)

Steps:

Coat mushrooms and squash with dressing. Place on baking dish. Broil 6" from heat until peppers and squash soften and brown; about 5 minutes. Turn peppers.
Add mushrooms and broil until they are soft; about 3 minutes. Turn mushrooms and continue to broil unto cooked through.
In a large skillet, poach eggs until cooked. Toast muffins.
To Serve: Take 1 English muffing, top it with a portobello mushroom, then add some peppers and squash. Top with poached egg. Sprinkle with parmesan cheese and parsley if desired. If you want to get really fancy, drizzle the plate with a balsamic vinegar glaze.
Variation: You could change the peppers to orange or green -- change the summer squash to zucchini.

Nutrition Facts : Calories 213.7, Fat 7.9, SaturatedFat 2, Cholesterol 213.3, Sodium 609.1, Carbohydrate 25.5, Fiber 4.5, Sugar 8.9, Protein 12.8

POACHED EGGS WITH MIXED VEGETABLES

Poached Eggs With Mixed Vegetables image

Make and share this Poached Eggs With Mixed Vegetables recipe from Food.com.

Provided by Chef 669019

Categories European

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3 tablespoons olive oil
1 onion, chpped
3 italian eggplants, diced
3 tomatoes, seeded and diced
3 zucchini, sliced
2 tablespoons white wine vinegar
4 eggs
salt

Steps:

1. heat the oil in a skillet. Add the onion and eggplant and cook over low hear, stirring occasionally, for 5 minutes.
2. add the tomato and zucchini and cook for about 30 minutes over low heat.
3. while the vegetables are cooking, bring a pan of salted water to boil, add the vinegar, and poach the eggs for 3 to 4 minutes.
4. remove with a slotted spoon, pat dry, and arrange on a serving dish. serve surrounded by the hot vegetables.

Nutrition Facts : Calories 297.1, Fat 16.2, SaturatedFat 3.2, Cholesterol 211.5, Sodium 97.2, Carbohydrate 31.3, Fiber 14.8, Sugar 14.6, Protein 12.6

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