Roasted Veggie and Poached Egg Bowl (45 Minutes)

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This roasted veggie and poached egg bowl is a nutritious and colorful meal, perfect for breakfast, brunch, or dinner.

It features a medley of roasted vegetables, including zucchini, broccoli, onion, butternut squash, and cherry tomatoes, all topped with a perfectly poached egg.

The combination of tender veggies and the creamy, runny yolk creates a satisfying dish that’s not only healthy but also full of flavor.

It’s so easy you’ll be making it on repeat!

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 2 bowls 1x

Ingredients

Units Scale
For the roasted veggies:
  • 1 small zucchini, sliced into half-moons
  • 1 cup broccoli florets
  • 1 small onion, sliced
  • 1 cup butternut squash, cubed
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1/2 teaspoon dried thyme or Italian seasoning (optional)
For the poached eggs:
  • 2 large eggs
  • 1 teaspoon white vinegar (helps the whites firm up)
For garnish:
  • Fresh parsley or basil, chopped
  • Red pepper flakes (optional)

Instructions

  • Roast the vegetables (30 minutes):
    • Preheat your oven to 400°F (200°C).
    • In a large mixing bowl, toss the zucchini, broccoli, onion, butternut squash, and cherry tomatoes with olive oil, salt, pepper, and optional dried thyme or Italian seasoning until everything is well-coated.
    • Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
    • Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
  • Poach the eggs (10 minutes):
    • Bring a pot of water to a gentle simmer and add the white vinegar.
    • Crack each egg into a small cup. Gently slide the eggs one at a time into the simmering water. Cook for about 3-4 minutes for a soft yolk or 5-6 minutes for a firmer yolk.
    • Use a slotted spoon to remove the eggs from the water and set them on a paper towel to drain.
  • Assemble the bowls (5 minutes):
    • Divide the roasted vegetables between two bowls.
    • Carefully place a poached egg on top of the veggies in each bowl.
    • Garnish with chopped parsley or basil and a sprinkle of red pepper flakes if desired.

Notes

This roasted veggie and poached egg bowl is a vibrant and wholesome meal that’s great for any time of day. It’s packed with nutrients from the assorted vegetables and protein from the egg.

For an extra kick, you can drizzle some hot sauce or a balsamic glaze over the top before serving. Pair with your favorite sides and enjoy your meal!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 350
  • Sugar: 8g
  • Sodium: 200mg
  • Fat: 20g
  • Carbohydrates: 30g
  • Fiber: 6g
  • Protein: 14g

Pair this with...

Homemade Focaccia Bread

Grab 5 cups of all-purpose flour, 2 cups warm water, a packet of active dry yeast, 2 tsp sugar, 1/4 cup olive oil, and a tablespoon of salt. Dissolve sugar in warm water, sprinkle in yeast, and wait till it's frothy (5 mins). Mix this with flour, olive oil, and salt in a bowl. Once you've got a dough, let it rest until doubled in size (about 1.5 hours). Transfer it to a baking sheet, poke some dimples in with your fingers, drizzle more olive oil, and sprinkle sea salt and herbs (rosemary's a classic!). Bake at 400°F for 20-25 minutes until golden.

Fresh Fruit Salad

Start by gathering blueberries, kiwi slices, juicy orange segments, ripe strawberries, plump red grapes, sweet mango cubes, or whatever fruit you have on hand! Give everything a gentle mix in a large bowl. For a zesty twist, drizzle with a bit of fresh lime or lemon juice. Optionally, sprinkle with chopped fresh mint or a hint of honey to enhance the natural sweetness of the fruits. Serve chilled.

Fresh Spinach Salad

Start by washing and drying fresh spinach leaves, which will serve as the vibrant base of your salad. Hull and slice some ripe strawberries, their juicy sweetness a perfect contrast to the spinach. Crumble in some creamy feta cheese, which adds a delightful salty tang. For that crunch, toss in a handful of your favorite nuts—be it toasted almonds, walnuts, or pecans. When it comes to dressing, a simple balsamic vinaigrette works wonders. Whisk together balsamic vinegar, olive oil, a touch of honey or maple syrup for sweetness, and season with salt and pepper. Drizzle it over the salad just before serving to keep everything fresh.

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