Egg + Roasted Veggie Breakfast Boxes
Ingredients
- 1 lb. fresh Brussels sprouts ends trimmed and cut in half
- 1 lb. sweet potatoes, peeled and cubed into 1-inch pieces
- 1 Tbsp avocado oil, or olive oil
- 2 cups packed fresh baby spinach
- 4 free range eggs
- 4 Tbsps high-quality balsamic vinegar
- sea salt and fresh ground black pepper
Instructions
- Preheat the oven to 400 degrees f.
- Line a baking sheet with parchment paper.
- Spread out the Brussels sprouts and sweet potatoes evenly on the baking sheet.
- Drizzle with oil and season with sea salt and pepper. Using your hands gently toss to coat everything well.
- Roast in your preheated oven until golden brown and fork tender, for about 20-22 minutes.
- Meanwhile, bring a pot of water to a rapid boil. Once boiling, use a large spoon to gently lower your eggs into the water.
- Lower the heat to maintain a medium simmer and set a timer for 8-12 minutes, depending on how you like your eggs.
- Prepare an ice bath and immediately once the timer has finished, using a spoon, take the eggs and dip them in the icy water bath for about 3 minutes. This is the best trick to having perfectly cooked, easy to peel, boiled eggs!
- To assemble the bowls, divide your roasted veggies equally among four glass containers; top each with ½ cup baby spinach and 1 peeled egg.
- Drizzle each Bowls veggies with 1 Tablespoon of balsamic vinegar and season to your taste with sea salt and freshly ground pepper. I love a pinch of red pepper flakes too!
- Refrigerate in airtight containers for up to 5 days. Enjoy!
How Long To Boil PERFECT Eggs?!
- For very soft-boiled eggs: 4 minutes
- For slightly soft-boiled eggs: 5 minutes
- For custardy yet firm soft-boiled eggs: 6 minutes
- For creamy hard-boiled eggs: 7 minutes
- For firm yet still creamy hard-boiled eggs: 8 minutes
- For very firm hard boiled eggs: 9 minutes
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