Ingredients
The following ingredients have 4 Servings
- 4 cups broccoli florets
- 2 cups cubed butternut squash
- 1 small onion (sliced into ½ moons)
- 1 tablespoon olive oil
- 1 small (4-ounce Hass avocado, sliced)
- Olive oil spray
- 4 large eggs
- Kosher salt
- Freshly ground black pepper
- 2 cups cooked brown rice
- ¼ cup chopped pecans
Instruction
- Preheat oven to 400 degrees F.
- On a large sheet pan, toss broccoli, squash and onions with olive oil, salt and pepper, to taste.
- Spread veggies out in an even layer and roast for 20-25 minutes, or until crisp tender.
- Meanwhile, heat a medium skillet over medium-low heat and lightly spray with oil.
- Add eggs, one at a time, leaving space between them. Season each with a pinch of salt and pepper, cover and cook until whites are just set and yolk is still runny.
