Sunny Side Up!
Ingredients: Eggs, Acorn Squash, Broccoli, Grape Tomatoes, Goat Cheese, Acorn Squash Seeds, Kerrygold Butter, Sea Sat, Black Pepper, Olive Oil
There’s something beautiful about the messiness of this plate, something fun about the organized chaos of it.
A standard weeknight dinner, easy lunch, or weekend brunch, fried eggs are surrounded by a few roasted veggies. Versatility is the name of the game here, but remember that you want to try to vary the colors and textures of your ingredients. I use this as a “fridge clean out” ALL the time. It’s one of the quickest meals to get on the plate and no two are the same so I don’t get bored of it.
Today’s combination was leftover roasted broccoli, grape tomatoes, and acorn squash which, real talk, I find pretty bland…but that’s nothing a little goat cheese and olive oil can’t handle. I just heat everything up in skillet. The warmth of the veggies melts the goat cheese into the olive oil and everything gets a little tangy and a little creamy. Top the plate with roasted squash seeds for crunch and extra fiber.
To fry the eggs, I heat my 6” cast iron skillet over medium-low heat and add about a teaspoon of butter to coat the bottom of the pan. Not into butter, use avocado oil instead. I like my yolks pretty runny so I can dip some veggies, but you do you. Once the butter has melted, I crack in my eggs, season with salt and pepper, pop the lid on, and in just a few minutes, dinner (or whatever meal it might be) is served.
