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Baked eggs with roasted vegetables Printable Version

Baked eggs with roasted vegetables

Ingredients

  • ½ aubergine, sliced
  • 1 courgette, sliced
  • ½ yellow pepper, sliced
  • ½ red pepper, sliced
  • ½ bulb of fennel, cut into wedges
  • 1 small onion, sliced
  • 1 tablespoon/15 ml olive oil
  • 1 garlic clove, crushed
  • A few sprigs of rosemary
  • A handful of black olives
  • 2 large British Lion eggs

Preparation time: 5 mins.

Cooking time: 30 mins.

Serves: 2.

Tags: sport-swimmingeggs-for-action

This high-protein dish is an excellent way of getting at least 2 of an athlete’s 5 a day fruit and vegetables. It is rich in vitamins A, C and E, important antioxidants that promote recovery after exercise and improve immune functioning, while the eggs supply body-building protein, iron and vitamin D.

Method

    1. Pre-heat the oven to 200 C/ 400 F/ Gas mark 6.
    2. Place all the vegetables in an oven-proof dish. Drizzle over the olive oil, add the garlic and rosemary, then toss lightly so that the vegetables are well coated in the oil.
    3. Roast in the oven for about 20 minutes until the vegetables are just tender.
    4. Mix in the black olives. Make two wells in the middle of the vegetables. Crack an egg into each indentation. Bake for a further 8 – 10 minutes or until the eggs are set. Serve with crusty bread.

    Nutrition (per portion): 201 Calories; 10g protein; 14g fat; 3g saturated fat; 9g carbohydrate; 8g total sugars; 4g fibre; 0.9g salt