Poached Egg Veggie Bowl
Runny egg yolk over perfectly seasoned roasted veggies = a perfect start to another great day. Serve with your favorite seedy, gluten free bread or slice of sourdough to round out the meal. I love mixing up the seasonings I use to switch things up, depending on my mood. A drizzle of liquid aminos, some sambal oelek, and Trader Joe's Nori Komi Furikake Japanese Multi-Purpose Seasoning makes for an incredible, Asian variation!
Poached Egg Veggie Bowl
Runny egg yolk over perfectly seasoned roasted veggies = a perfect start to another great day. Serve with your favorite seedy, gluten free bread or slice of sourdough to round out the meal. I love mixing up the seasonings I use to switch things up, depending on my mood. A drizzle of liquid aminos, some sambal oelek, and Trader Joe's Nori Komi Furikake Japanese Multi-Purpose Seasoning makes for an incredible, Asian variation!
Ingredients
Instructions
- Saute asparagus or rough-diced veggies for 5-10 minutes, until fork-tender. (Or, use leftover roasted veggies!)
- Meanwhile, fill a small saucepan halfway with hot water. Add vinegar, and bring the water to a simmer
- Crack one egg into a small bowl
- When the water is simmering, stir in large circles near the outer edges of the pan until a whirlpool motion forms
- Slowly sink your egg into the middle of the “whirlpool”. Quickly repeat steps 3-5 for the second egg.
- Cover with a lid, turn off the heat, and let the egg sit for 5 minutes
- Remove from the water with a slotted spoon.
- To assemble, lay your asparagus down on a plate, top with your poached eggs, drizzle with hot sauce (optional) and season with salt/pepper
- Serve with toast, if desired