Roasted Vegetables with Poached Eggs

Here are the ingredients you need for this recipe

• Assorted vegetables
• Eggs
• High-protein cheese

Roasting the vegetables

1. 1Wash the vegetables.
2. 2Chop them into bite-sized pieces.
3. 3Spread them on a baking sheet and roast for 30’ to 45’ minutes at 180ºC.
4. 4Let them cool slightly and dress to taste with salt, pepper, and extra virgin olive oil.

Poaching the egg

1. 1Bring plenty of water to a boil in a pot.
2. 2Once it comes to a boil, turn the heat down to low.
3. 3Crack the egg into a small bowl.
4. 4Using a spoon, stir the water in the pot to create a gentle whirlpool (I don't use vinegar or lemon to set the white because it leaves an aftertaste I don't enjoy).
5. 5Gently drop the egg right into the center of the whirlpool.
6. 6Let it cook undisturbed for 3 minutes.
7. 7Carefully lift the egg out with a slotted spoon so it doesn't break.
8. 8Drain off any excess water and serve right over the roasted vegetables with a few shavings of high-protein cheese.
9. 9All done! Our ROASTED VEGETABLES WITH EGGS are ready to enjoy.