Roasted autumn vegetables with a baked egg.
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Nutrition per Serving
Ingredients
Estimated total cost: €1.01 · €0.51/serving
- 1 teaspoon unsalted butter, at room temperatureEst. price €0.03–€0.08
- Kosher or sea saltEst. price €0.01–€0.03
- 2/3 cup Stewed Cauliflower, Butternut Squash, and Tomatoes, coldEst. price €0.20–€0.45
- 1 eggEst. price €0.25–€0.50
- 1 tablespoon freshly grated Parmigiano-Reggiano cheeseEst. price €0.35–€0.70
- 1 tablespoon dried bread crumbsEst. price €0.02–€0.06
- 3 large basil leaves, finely choppedEst. price €0.15–€0.30
Steps
- 1Begin by preheating the oven to 375°F. Then, use butter to grease the interior of a large ramekin that has an 8-ounce capacity.
- 2Place 1/3 cup of vegetables into the ramekin, creating a hollow in the center using a teaspoon. Gently crack an egg into the hollow, sprinkle with salt, and finish by adding the remaining 1/3 cup of stewed vegetables on top.
Cultural note
The Autumn Veggie Bake with Roasted Egg likely originated from Italian cuisine, given the use of Parmigiano-Reggiano cheese and basil. This dish showcases the Italian tradition of using fresh, seasonal ingredients in comforting and flavorful bakes.
Seasonal note
Autumn is the best time to make this dish as cauliflower and basil are in season during this time. The cooler weather also makes it ideal for hearty vegetable bakes.
Health note
This Autumn Veggie Bake with Roasted Egg is a nutritious dish packed with protein, fiber, and vitamins A and C from the cauliflower and basil. It is relatively low in carbohydrates and sugar, making it a healthy option for a balanced meal.
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