Roasted Vegetable Breakfast with Warm Balsamic Vinaigrette


You can really make this breakfast with any roasted vegetable but I got some farm fresh leeks in my vegetable delivery this week and thought this was the perfect place to use them. Previously I’d only used leeks in soups but thought I’d give roasting them a try. Wow they are amazing. A few of mine got crispy, maybe a little burnt, but to be honest those were the best ones.

Roasted Vegetable Breakfast with Warm Balsamic Vinaigrette

Preheat oven to 400 degrees. Prep veggies of your choosing. I used a small bunch of asparagus (with woody ends cut off,) a small head of cauliflower chopped into florets, and two large leeks (rinsed thoroughly and cut into long pieces, ends and tough green parts discarded.) Toss with olive oil, salt and pepper and roast for 20 mins or so or until everything starts to brown.

Meanwhile, during last 5 mins of roasting time, fry your egg. I seasoned mine with a tiny pinch of herbs de Provence and salt and pepper.

Plate up your vegetables and your egg with a small handful of arugula and top with a drizzle of warmed balsamic vinaigrette (olive oil, balsamic vinegar, a little Dijon mustard, salt and pepper warmed in microwave for a few seconds and whisked up.)

3 thoughts on “Roasted Vegetable Breakfast with Warm Balsamic Vinaigrette

    • I have a little egg pan I think I got at Marshalls! When the egg white sets I carefully slide it onto a spatula and then flip it to quickly cook the other side a little. 🙂

  1. Pingback: 77 Ways to Eat Veggies for Breakfast | Laughing Lemon Pie

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