This beautiful bouquet of vegetables has become a family favourite in our house.
I usually serve it with poached or scrambled eggs. Even my husband commented when we got back from 2 weeks away over Christmas how much he had missed having this for his brekkie most mornings!
You can substitute whatever vegetables you find lurking in the fridge. Beans, sugar snaps, tomato….
It’s my favourite way to get a big serve of veggies in first thing in the morning.
Balsamic Breakfast Bouquet
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 2 people
Ingredients
- 1 tbsp olive oil
- 1 Onion roughly diced
- 2 cloves garlic crushed
- ½ cup Mushrooms sliced
- ½ Capsicum roughly diced
- ½ Zucchini roughly diced
- ½ cup Brussels Sprouts quartered
- 1 tbsp Balsamic Vinegar
- 4 Eggs
Instructions
- Fry the onion in olive oil until translucent.
- Add garlic, mushrooms & butterbeans. and stirfry until mushrooms are almost cooked.
- Add remaining vegetables, and stirfry until warmed through.
- Add balsamic vinegar and stir through on high heat for 30 seconds to glaze the vegetables.
- In a separate frypan, bring 5cm of water to the boil.
- Gently crack in 4 eggs and poach until cooked to your desired yolk hardness.
- Serve eggs on top of vegetables.
Looking for more great gluten & dairy-free ideas to start your morning now that toast and cereal are out the window? Make sure you grab a copy of my Breakfast cookbook below while I’m giving it away for free!
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