Rustic Baked Eggs with Veggies

Rustic Baked Eggs with Veggies

 

I love eggs with all of my heart. But sometimes I find myself needing to get out of the Frittata/scramble arena, and make an egg dish with a bit of flare! This dish was born out of that necessity and paired with a desire keep it simple. So I roasted a bunch of veggies that I had left in the kitchen until they were crispy and delicious. Next I cracked some eggs over the top of those veggies, returned to the oven until the eggs were just cooked and voila; a one dish breakfast! I have since made this meal out on river float trips and camping trips. Roast the veggies at home, and when you are ready to cook over the campfire or camp stove, pour the veggies into a pan and crack the eggs over them.  Then just put a lid (or a non-melting plate, or another pot) on top of them and you will get the same baked egg effect.  Woo hoo!

Kitchen Sink Veggies with Farm Eggs
Author: 
Recipe type: Breakfast or Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
This egg-cellent and simple dish is a great way to utilize older veggies that may be sadly hanging out in your kitchen. Feel free to sub the veggies out with what you have on hand. This is also a great make-ahead dish for camping trips! (see blog post above for those deets)
Ingredients
  • 1 lb assorted Fingerling potatoes
  • 4 medium parsnips
  • 1 bunch radishes
  • 4 T. Unsalted Butter, melted
  • 5 cloves garlic, crushed and roughly chopped
  • 8 eggs*
  • Optional: Tomatoes or avocados, chopped
  • S & P
Instructions
  1. Preheat oven to 400 degrees F.
  2. Slice potatoes, parsnips, and radishes into thin ¼" slices. They don't have to be perfect, but we are looking for a small slice to enable the veggies to roast quickly.
  3. Place the veggies on a rimmed baking sheet and toss with the melted butter. Season with S&P and roast for about 30 minutes, until golden brown and crispy.
  4. Remove baking sheet from oven, and crack the eggs over the roasted veggies. Sprinkle over the chopped garlic and return to oven.
  5. Cook for about 10 minutes, or until eggs are cooked to your liking.
  6. Remove from oven and sprinkle with S&P
  7. If you are using, place the chopped tomatoes and avocado onto a large platter. Cut the egg dish into portions and place over the tomatoes and avocados. (sneaky way to add more veggies to your dish at the last minute, hehe). Enjoy!
  8. Saucy note: If you have a favorite sauce such as an aioli, mustard sauce, or romesco, liberally drizzle over this egg goodness right before serving. Drizzle with olive oil to give the dish some extra shine and flavor.

“Put all your eggs in one basket and then Watch That Basket!”
-Andrew Carnegie



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