After some crazy transitions from grad school to a new job in St. Louis, the last two months have been a pretty intense whirlwind. I am still settling in, building new relationships and exploring some of the best St. Louis foods & beers which also means my clothes are gettin' tight. So here we are back on the clean eating wagon, and on my way to looking good in my clothing again. For the first edition back from hiatus I wanted to do something simple, filling, fast and mobile, since my job requires I travel a good amount during the weekdays. One of my favorite breakfast foods is roasted veggies, which may not sound like a breakfast food per say, but it is a great way to get in extra vegetables and start your day off with a nutritious kick.
Hardboiled Eggs with Roasted Breakfast Veggies
Inspired by Lexi's Clean Kitchen
1 Dozen Eggs
1/2 Bag of Baby Carrots
1 Sweet Onion, Chopped
2 Cups Asparagus, Chopped
Olive Oil
Salt & Pepper
1. Preheat oven to 400º
2. Place eggs in saucepan and cover with water. Place on heat until water comes to a rolling boil. Turn off heat, cover and let eggs sit for 12 minutes.
3. While eggs are cooking, clean and chop vegetables. Place in a bowl, season with salt and pepper then sprinkle with olive oil. Stir until all vegetables have an even coat of olive oil.
4. Spread vegetables in a single layer on a baking sheet, then place in the oven for 40 minutes. Check and flip after 20 minutes to ensure even coloring.
5. After your egg timer goes off, place eggs in an ice bath to cease cooking and ensure a perfect creamy yellow center of your hardboiled eggs. No black rings !
6. Peel eggs, slice in half and serve on a bed of your roasted veggies.
In the morning just heat vegetables for 1 minute in the microwave, peel an egg or two and enjoy !
Until next time...
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