Eggs over Veggies
- 2 cups diced vegetables: carrots, fingerling potatoes, sweet potatoes, leeks*
- 2 organic eggs
- 1 Tab. fresh parsley, cilantro, basil or thyme (OR 1 tsp. paprika)
- 1 Tab. ghee, butter or coconut oil
- Salt & pepper to taste
Place ghee in sauté pan over medium heat. Add vegetables and ¼ cup water, cover, and cook until vegetables are almost tender. Gently crack eggs over vegetables, sprinkle with fresh herbs, salt & pepper. Cover and cook until egg yolks are lightly set.
*This recipe also works well with leftover roasted or cooked vegetables. Simply eliminate water and reduce cooking time.