I hope you all enjoyed some form of lovely weather over the weekend. It reached over 50 degrees here in NJ, and I think that all of the snow from the last snowstorm melted.
Unfortunately, there happened to be quite a deal of pre-existing snow and ice before that last storm hit, so I can’t say that we are completely snow-free yet.
Oh and snowstorms happening on Tuesday and/or Wednesday?
So not happy about that.
C’mon weather. You can’t just throw me three or four days filled with glorious rays of sunshine and warmth and expect me to be content with snow showers.
At one point this past weekend, I didn’t even have to wear a coat!
YOU SPOILED ME, WEATHER. THIS MINI TANTRUM RIGHT HERE IS YOUR FAULT.
So you better get going on fulfilling your promise of Spring. You know, that season you claim is full of flowers blooming and warm yet not humid weather?
I was told there was such a thing as Spring. Don’t lie to me weather. I’ve dealt with enough polar vortexes and snowpocalypses for the rest of 2014, thank you.
As I do my best not to shout loudly about at the sky and look like a crazy woman, you should all go and bake yourselves some eggs.
Nestle them in an adorable little pot filled with roasted vegetables and creamy goat cheese.
You’ll be so glad you did.
I have been itching to make baked eggs for ages now. It’s one of those recipes you see on Pinterest and think ‘yeah, when will I ever have time to do that?’
YOU ABSOLUTELY HAVE TIME RIGHT NOW!
I mean it. As long as you roast your vegetables ahead of time, which I do as soon as I get home so they don’t spoil immediately, this delectable and hearty breakfast can be yours in 15 minutes.
With plenty of protein from the egg and some roasted mushrooms, fiber from various other vegetables, and calcium from goat cheese, this is surely the most tasty “breakfast of champions” you’ll ever encounter!
That, and I love ooey, gooey, drippy egg yolks on pretty much everything.
If you don’t like ooey, gooey egg yolks then we can’t be friends. Sorry but not sorry.
Once you try these vegetable baked eggs, you’ll fall in love with the idea of baked eggs for breakfast. Think of the possibilities! Try some spinach, change out cheeses (try feta!), or even try tomato baked eggs with your favorite marinara sauce.
If it’s going to be cold for a few more weeks, the least you can do is enjoy a warm, comforting, and hearty breakfast.
I’ll be back on Wednesday with an absolutely outstanding risotto recipe, so be sure to subscribe for new post updates or check back first thing Wednesday morning!
Roasted Vegetable Baked Eggs
- cooking spray or butter, for prepping the baking dish
- 1/4 cup assorted roasted vegetables (I did a combo of mushrooms, broccoli, sweet potatoes, onions, and zucchini)
- a handful of crumbled goat cheese
- 1 large egg
- Preheat oven to 400 degrees and grease a small oven-proof ramekin with cooking spray or butter.
- Layer the assorted roasted vegetables on the bottom of the prepared ramekin. Add goat cheese, then carefully crack egg over the top without breaking the yolk.
- Cover the ramekin with a lid or aluminum foil, and bake at 400 degrees for 14-16 minutes or until the white is just set but the yolk is still soft.
- Serve immediately, but be careful! It will be very hot.