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    You are in: Home / Recipes / Poached Eggs on Roasted Veggies Recipe
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    Poached Eggs on Roasted Veggies

    Poached Eggs on Roasted Veggies. Photo by VickyJ

    1/1 Photo of Poached Eggs on Roasted Veggies

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Abby Girl's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      Add mushrooms and broil until they are soft; about 3 minutes. Turn mushrooms and continue to broil unto cooked through.
    3. 3
      In a large skillet, poach eggs until cooked. Toast muffins.
    4. 4
      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.
    5. 5
      Variation: You could change the peppers to orange or green -- change the summer squash to zucchini.

    Ratings & Reviews:

    • on July 01, 2007

      55

      This was excellent, and I had it for breakfast this Sunday morning. The variation I had was whole wheat/buttered toast, fresh sliced mushrooms, and sliced zucchini. What a tasty treat, since I was on my own this morning! Instead of fresh parsley, I used dried. Thanks again! :)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Poached Eggs on Roasted Veggies

    Serving Size: 1 (351 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 213.6
     
    Calories from Fat 71
    33%
    Total Fat 7.8 g
    12%
    Saturated Fat 1.9 g
    9%
    Cholesterol 213.3 mg
    71%
    Sodium 609.1 mg
    25%
    Total Carbohydrate 25.4 g
    8%
    Dietary Fiber 4.5 g
    18%
    Sugars 8.9 g
    35%
    Protein 12.8 g
    25%

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