Salad with Roasted vEGGies

Happy New Year’s to all of our Braude’s Bites visitors! Rumor has it that this may be the year of the Ice Cream Maker! 


Woke up this morning with the intention of making an egg white omelet - that did not happen. Plan B was new and exciting and a complete success. We’ve all seen the beautiful glossy pictures in the foodie magazines with a poached egg oozing over a bed of healthy greens. Looks stunning but who really makes that for themselves? Well I did, sort of.


Ingredients:

5 Baby Tomatoes on the vine

a few slices of Red Peppers

3 Mushrooms

1/2 small Onion

Sea Salt

Ground Pepper

Italian Seasoning
2 Eggs

Extra Virgin Olive Oil President Choice
100% Greek Olive Oil

Arugula


I sliced all the veggies, glazed with olive oil and put them in my toaster oven to roast for 8 minutes, watch them so they don’t burn - at this point the aromas from the veggies took over my kitchen. 



Next, I arranged the arugula in bowl and seasoned with salt, pepper and the President Choice 100% Greek Olive Oil - any yummy Olive Oil will do!

I cooked two eggs over easy in a frying pan and sprinkled it with salt, pepper and Italian seasoning.



I added the grilled veggies and the egg on the salad and it was heaven.

Enjoy.


Cara