Roasted vegetables, one of the greatest gifts of fall and winter.
My family loves roasted vegetables, especially cauliflower, broccoli, Brussels sprouts and winter squash. But we have also added leeks to our list of veggies to roast, they are particularly sweet when roasted.
Typically we eat every last piece, but on rare occasions we do have some leftover. And I figured out a delicious way to start my day, an open-faced roasted vegetable egg sandwich.
With gooey eggs, this is definitely a fork and knife sandwich. Dig in and enjoy. It brought a smile to my face all morning.
Open-faced Roasted Vegetable Egg Sandwich
For each sandwich:
1 slice whole grain bread, toasted
1 – 2 cups of leftover roasted vegetables
1 – 2 eggs (from Farmer Kim)
Hot pepper sauce, optional
Heat the vegetables in the microwave until warm (30 seconds to 1 minute).
Cook the egg(s) sunny side up (or however you prefer).
Place the toast on a plate, top with vegetable and then the egg(s). Sprinkle with hot pepper sauce, if desired. Enjoy!