Breakfast is often hailed as the most important meal of the day and for a good reason. It kickstarts your metabolism, provides essential nutrients, and sets the tone for your day ahead. However, in the hustle and bustle of our modern lives, many of us tend to skip or rush through this vital meal. That’s where the soft boiled eggs and veggie breakfast bowl comes to the rescue! You can make this breakfast bowl the morning of or even prep most of it the night before so you never have an excuse to skip breakfast again.
Soft Boiled Eggs with Roasted Vegetables
Ingredients
- 2 eggs
- 1/4 zucchini, washed and quartered
- 5-8 asparagus, ends cut
- large handful of arugula or preferred lettuce
- 1 tbsp olive oil
- everything but the bagel seasoning
- red chili flakes
- hemp seeds
- feta cheese
- salt and pepper
Instructions
Soft Boiled Eggs
- Bring a medium pot to a boil over high heat.
- Once boiling, add in eggs one at a time. Cover with a lid and continue to boil for exactly six minutes.
- After six minutes, carefully remove eggs from the water and place in an ice water bath or run under cold water until they are cool enough to handle. Peel and set aside.
Vegetable Mix
- While your water is heating up for the eggs, wash and dry vegetables. Cut the ends off the asparagus and cut and quarter the zucchini.
- Place veggies in a medium skillet with 1/2 tbsp olive oil, salt and pepper and cook until soft. Set aside
- Add clean arugula to a plate and add asparagus and zucchini, followed by peeled eggs.
- Top with everything but the bagel seasoning, red chili flakes, hemp seeds, feta cheese and the remaining olive oil. Enjoy!
- NOTE: I normally eat this alongside a bowl of fruit, breakfast potatoes or anything else I have on hand.