Easy Poached Eggs For Breakfast

This morning, when I got back from the gym, I was looking for something to eat. Nothing, nothing really appealed to me. And since I did not want to negate my work-out, I decided to fix eggs. I had some roasted summer vegetables left over in my fridge from the night before and thought it would be a good addition to my eggs.

Ingredients for “6 poached eggs”:

1 1/2 cup of roasted vegetables ( I had zucchini, baby tomato,  and squash left-over that I had grilled in the oven for 8 mini at 400 with fresh herbs), 6 eggs, salt and pepper, 1/4 grated parmesan

First mix the parmesan into the vegetables. Then spoon the vegetables in each opening of the round mold tray. Break an egg on the top of the vegetables, sprinkle with some salt and pepper. Place the silpat on top of the round tray.

Place the tray into the microwave and cook for 80 sec.

ET voila!!!

If you did not like the way the eggs looked cooked in the microwave, place the tray into the oven and bake the eggs for 6 minutes at 375 or until the egg white is firm and the yellow is still runny.

Bon Appetit and Happy Cooking!!