Poached Eggs with Grilled Vegetables
This recipe is an excellent option for those who want to lose weight while still enjoying a nutritious and satisfying breakfast. The poached eggs provide protein and healthy fats, while the grilled vegetables add fiber, vitamins, and minerals. This dish is gluten-free and vegetarian, making it suitable for many dietary preferences. However, people with an egg allergy should avoid this recipe.
Allergen Information: Contains Egg Allergy
Nutrition Facts
Per serving
Energy
211 kcal
Protein
13 g
Carbs
7 g
Fat
14 g
Fiber
1 g
Ingredients
Egg, poultry, whole, raw
2 medium (100g)
Common salt
0.25 tsp (1.25g)
Zucchini
0.25 cup, sliced (25g)
Yellow Bell Pepper
0.25 cup, sliced (25g)
Green Bell pepper
0.25 cup, sliced (25g)
Red Onion
0.25 cup, sliced (25g)
Olive Oil
1 tsp (5g)
Black Pepper
0.25 tsp (0.5g)
Fresh Parsley (chopped)
1 tsp (5g)
Instructions
Cooking Steps
Preheat a grill or grill pan to medium-high heat.
In a bowl, toss the sliced zucchini, yellow, red bell pepper, and onion with olive oil, salt, and pepper.
Grill the vegetables for 3-4 minutes on each side until they are cooked and have grill marks.
While the vegetables are grilling, poach the eggs. Bring a pot of water to a simmer. Crack the eggs into the water and cook for 2-3 minutes until the whites are set and the yolks are still runny.
Use a slotted spoon to remove the eggs from the water and place them on a paper towel to drain any excess water.
Serve the poached eggs with the grilled vegetables on the side. Garnish with fresh parsley.