breakfast for dinner: baked egg on vegetables with balsamic vinegar
Eggs. Eggs go well with everything.
Omelet, egg drop soup, egg salad, egg sandwich, and on its own. I even stir egg into my oatmeal. Sounds crazy? You’ll never know how good it is until you try. It’s sooooo smooth and creamy.
As long as there are eggs in my refrigerator, I don’t worry about what to eat. They are versatile and loaded with protein. Well, what I’m saying is real whole eggs. Not substitute. Not just whites. Cholesterol? No big deal if you don’t eat more than two eggs a day. They definitely yields the highest “benefit-cost” ratio ^_^
Plus, they are NOT breakfast exclusive.
baked egg on vegetables with balsamic vinegar
This dish is so easy to play with that you can substitute any vegetables you have on hand. But cherry tomatoes and leeks just taste perfectly with the fruity balsamic. Serve it with crusty bread and cream cheese for a weekend breakfast/brunch or with pasta simply tossed in EVOO or steamed whole grain rice for a healthy dinner.
Makes one serving
1/2 cup sliced leeks
1 handful cherry tomatoes, halved
1 tsp EVOO
1/2 to 1 tbsp balsamic vinegar
1 tsp grated Parmesan cheese
salt and pepper
Preheat the oven to 375F.
Heat the oil on medium heat, add leeks and cook until tender. Add tomatoes and season with salt and pepper. Cook until tomatoes begin to shrivel, about 5 minutes. Stir in vinegar and let the liquid reduce to almost dry out. Remove from the heat.
Coat a single-serve oven-safe bowl (or ramekin) with cooking spray. Transfer the slightly cooled vegetables to the bowl. Crack the egg on the top and sprinkle with Parmesan cheese and pepper. Bake in the preheated oven until the white is set but the yolk is still running (it took 15 minutes in my toast oven). Serve warm.