This is one of my favorite meals to make for myself, and my husband likes it quite a bit, too. My boys prefer to have their eggs separate from their vegetables, but we’re not talking about them right now. 😉 Crispy Fried Eggs Over Veggies is super easy to make and healthy.
I was inspired by Michelle Tam’s (of Nom Nom Paleo) Sunnyside Salad. Crispy fried eggs over a salad sounded like an awesome idea and I had to try it. My recipe, however, covers not only putting crispy fried eggs over a salad, but also over roasted vegetables…thus why I call it Crispy Fried Eggs Over Veggies. It’s not a super catchy clever name, but it gets the message across. 😉
Having crispy fried eggs over roasted vegetables is actually my favorite variation of this recipe. However, it’s equally as good over a salad. Either way, this recipe is easily adaptable to how ever you want to make it.
Fry an egg or two in ghee, let the edges of the egg crisp up while the whites slowly cook from the bottom up. The whites will be firm and the yolks will still be soft and runny. Lay the eggs on a plate of your favorite variation of vegetables.
When I serve the eggs over a salad, it might be a plateful of spinach, pan-fried sweet potatoes, and chopped apples.
As I’ve mentioned, though, I love the eggs over a bed of roasted vegetables. Broccoli, sweet potatoes, onions, and cauliflower is a great mix of flavors and texture. Actually, these crispy fried eggs over a plateful of my Roasted Veggies and Sausages is an even better idea! A fresh grind of salt and pepper and a couple tablespoons of balsamic vinegar are the perfect finish.
Who says eggs are only for breakfast? Granted, this dish would be an awesome breakfast, but try making this simple dish for lunch or dinner, too! It’s easy, satisfying, and healthy.
What do you prefer your crispy eggs to rest on…roasted vegetables or a salad? Try out your favorite variation and leave me a comment below!
Crispy Fried Eggs Over Veggies
- 2 free-range organic eggs
- Plate full of vegetables, whether roasted or a salad
- 1-2 tbs ghee
- Salt and pepper
- 1-2 tbs balsamic vinegar
- Heat a small frying pan over low-medium heat.
- Add ghee, then gently add the eggs to the pan.
- Fry the eggs, tilting the pan so the ghee reaches all the edges of the eggs.
- Carefully spoon some of the ghee over the whites of the eggs as they cook.
- Once the edges of the eggs are golden and crispy, and the whites look solid, lay them over your plated vegetables.
- Top with fresh ground salt and pepper.
- Drizzle balsamic vinegar over the eggs.
If you make this dish, share your photo on Facebook or Instagram and tag me @dayinthekitchen!
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