Oh yum. This dinner was amazing! If you’re trying to eat low-carb and are out of lean protein, give this hearty meal a try. Cracking the runny eggs and letting the yolk make a rich sauce is simply perfection! I’ll be making this a lot… especially since it is so versatile and cost about $3.
Asparagus
Carrots (or whatever veggies you have around)
1 tbsp. olive oil
Salt and pepper
Parmesan cheese
Two eggs
Heat your oven to 350. In a baking dish, toss veggies with oil, salt and pepper and roast for 25 minutes. Pull them out and sprinkle with parmesan cheese. Then put the oven on broil and put the dish back in for 5 minutes or until the cheese is bubbling. In the meantime, heat up a pan and cook your eggs sunny side up. Put the veggies on a plate and add the eggs.
Bites Brews Books 