I’m a morning person; I just am. Mornings smell fresh, sound blissful and I get swept away in its quietness. My heels are lifting off the floor just writing about it.
Guess what? I’m a breakfast person too! I do love a good breakfast. Specifically a breakfast involving eggs! Cage-free of course! I won’t discriminate, I love ’em in all forms. Last weekend I woke-up to a sweet morning and the morning definitely summoned baked eggs. I’ll share…
I felt inspired to make an individual serving of baked eggs with a side of purple potato home-fries. It was the perfect morning and it was going to get even better! Better because the baked eggs I was going to make were packed with protein, texture and flavor. My baked eggs included oven-roasted cauliflower and eggplant and dried Italian herbs.
You’ll like this recipe and it’s way easy! It’s actually more of a method because you can add different veggies, cheese or herbs and it would be just as yummy.
Nutritional perks –
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Eggs – great source of Vitamin B12 and protein
Cauliflower – great source of protein, magnesium and riboflavin. Excellent source of dietary fiber, Vitamin C, K, B6 and folate. Heck yeah!
Eggplant – great source of Vitamin K and B6 as well as dietary fiber
Purple potato – low in cholesterol, good source of complex carbs, dietary fiber, Vitamin C, B6, potassium and iron
Now lets get down to egg-y business, shall we?
Baked Eggs & Purple Potato Home-fries
Serves 1
Purple potato home-fries
1 small to medium purple potato, cut lengthwise and sliced into small wedges
Sea salt and pepper to taste
1 tsp olive oil
Heat a nonstick skillet to medium heat. Add olive oil and purple potato. Brown wedges on one side until your desired crispiness and turn the wedges over to brown the other side until desired crispiness. Salt and pepper to taste.
Baked egg in ramekin
1 medium egg
2 egg whites
Oven roasted caulifower, I used about 5 small florettes
Oven roasted eggplant, I used about 2 slices
Dried Italian herbs
Sea salt and pepper to taste
1 sliced of whole wheat bread
Preheat oven to 350 degrees. Spray nonstick cooking spray in ramekin.
Place cauliflower and eggplant into ramekin and then add egg whites and 1 egg. Season with Italian herbs, salt and pepper.
Bake for 18 to 20 minutes or until egg whites set. Meanwhile, toast a piece of whole wheat bread. When toasted, cut toast vertically to make toast “soldiers” for dipping into the divine runny egg-yolk!
Add a side of fruit and coffee or tea. Bask in its glory and enjoy!
Haute Box 