With all of the rain, and snow today (yes, snow on April 29th!), I’ve been craving comfort food. The other night W. made one of my childhood favorites, Mac N’ Cheese with hot dogs. He actually used spicy cheddar wurst, which he threw on the George Foreman grill. My mouth was watering. It was so delicious, and warmed us up with the bone chilling weather we've been having.
To warm up today, more comfort food is in order, and a fried egg with roasted vegetables is one of my new favorite comfort meals. I actually threw this meal together a few weeks ago thanks to my sorority sister, Little Cook in the Big City - a must see cooking blog. And, I cannot wait to whip this up for dinner tonight.
What I love about this meal is that you can use any vegetables that you want, or have in your fridge, and did I mention that it’s easy? The veggies take some time to roast, but while they’re in the oven you have plenty of time to do things around the house, like folding laundry and packing... something I should be doing tonight.
For my roasted veggies, I chopped up some eggplant, mushrooms and red potatoes, tossed them with olive oil, salt and pepper and roasted them in the oven at 400F for about 45 minutes.
With 5 minutes left on the oven timer, I fried up an egg in a skillet on medium heat. Usually I would reach for the coconut oil, but today calls for butter. When I made this a few weeks ago it was actually my first time cooking an egg sunny side up, usually I do them over easy because it cuts down on cooking time, but I will definitely be cooking them sunny side up from now on. I mean, how pretty does it look?!
Once everything is done, toss the vegetables in a bowl and plop the egg on top. The combination of the salty vegetables with the gooey egg yolk is one of my favorites. I hope you enjoy it too!
To warm up today, more comfort food is in order, and a fried egg with roasted vegetables is one of my new favorite comfort meals. I actually threw this meal together a few weeks ago thanks to my sorority sister, Little Cook in the Big City - a must see cooking blog. And, I cannot wait to whip this up for dinner tonight.
What I love about this meal is that you can use any vegetables that you want, or have in your fridge, and did I mention that it’s easy? The veggies take some time to roast, but while they’re in the oven you have plenty of time to do things around the house, like folding laundry and packing... something I should be doing tonight.
For my roasted veggies, I chopped up some eggplant, mushrooms and red potatoes, tossed them with olive oil, salt and pepper and roasted them in the oven at 400F for about 45 minutes.
With 5 minutes left on the oven timer, I fried up an egg in a skillet on medium heat. Usually I would reach for the coconut oil, but today calls for butter. When I made this a few weeks ago it was actually my first time cooking an egg sunny side up, usually I do them over easy because it cuts down on cooking time, but I will definitely be cooking them sunny side up from now on. I mean, how pretty does it look?!
Once everything is done, toss the vegetables in a bowl and plop the egg on top. The combination of the salty vegetables with the gooey egg yolk is one of my favorites. I hope you enjoy it too!