Tuesday, March 16, 2010
First, I must give credit to Nick for the name of this "recipe." Isn't he creative? Second, this isn't really much of a recipe and may even seem like a weird combination of things. When describing it to my friend, Liz, she said, "So it's basically breakfast on a pile of vegetables." Yes, that is exactly what it is, but I loved it. Like most of the recipes I post, my inspiration for making it came from reading someone else's blog. This time it was from fellow Nashvillian blogger, Heather. She makes all sorts of healthy concoctions, but I got the idea for my "Eggs in the Garden" from this post and this post. I like eggs and vegetables together but wanted to have a runny yolk so it would be like a sauce for the vegetables. You can use any assortment and amount of vegetables that you like. I used the following...
* 1 cup quartered brussel sprouts
* 1/4 cup diced onion
* 1/4 cup shredded carrots
* 1 1/2 cups broccoli florets
* 1/4 cup red pepper
* 1 small yellow squash, sliced
* handful spinach
* 1 egg
* 1 slice bacon, chopped
* salt & pepper
1. Cook slice of bacon in a medium skillet.
2. Add brussel sprouts, onion, broccoli, pepper to the pan and sprinkle with salt and pepper.
3. After about 3 minutes, add the squash to the pan.
4. Cook until the vegetables start to soften and stir in spinach and shredded carrots until the spinach is wilted.
5. Once vegetables reach desired "doneness," remove from heat.
6. In a separate skillet, cook an egg over easy and sprinkle with salt ant pepper.
7. Put vegetables on a plate and place egg on top. Enjoy!