Vegetable tray bake with poached egg recipe

Vegetable tray bake with poached egg recipe

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Vegetable tray bake with poached egg recipe

The ingredient of Vegetable tray bake with poached egg recipe

  1. 700g kent pumpkin, deseeded, reduce into thin wedges
  2. 1 eggplant, reduce into 1cm-thick portions
  3. 2 zucchini, cut into rounds
  4. 2 red capsicums, deseeded, cut into thin wedges
  5. 2 teaspoons sumac
  6. 250g cherry tomatoes, halved
  7. 1 avocado, finely chopped
  8. 1 long fresh red chilli, deseeded, finely chopped
  9. 1 tablespoons fresh lemon juice
  10. 2 teaspoons more virgin olive oil
  11. 4 eggs, poached, to serve
  12. Lemon halves, to serve

The instruction how to make Vegetable tray bake with poached egg recipe

  1. Preheat oven to 200C/180C fan pressured. Line 2 huge baking trays with baking paper.
  2. Place pumpkin, eggplant, zucchini and capsicum on prepared tray. Lightly spray with oil and sprinkle with 1 tsp sumac. Bake, swapping the trays midway via, for 30 minutes. Add the tomato to the tray and preserve to bake for 10-15 minutes or until the veggies are golden.
  3. Meanwhile, integrate avocado, chilli, lemon juice, oil and closing sumac. Season.
  4. Divide vegetables between plates. Top every with a poached egg and some avocado salsa. Serve with lemon wedges.

Nutritions of Vegetable tray bake with poached egg recipe

fatContent: 280.825 calories
saturatedFatContent: 17 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 15 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 12 grams protein
sodiumContent: 221 milligrams cholesterol

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