INGREDIENTS
- For the roasted vegetables:
- 1/2 large head cauliflower, cut into florets
- 2 small heads of broccoli, cut into florets
- 1 1/2 tablespoons extra virgin olive oil
- 1/4 teaspoon of garlic powder
- 1/4 tsp salt
- 1/4 teaspoon pepper
- 1/2 teaspoon chili
- Juice of 1/2 lemon
For the fried egg:
- 1 egg
- A pinch of paprika, optional
- canola oil spray
- INDICATIONS
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Preheat oven to 200 ° C.In a large bowl, mix cauliflower and broccoli florets in olive oil. Then add the garlic powder, salt, pepper and red pepper, and mix well.
Spread the vegetables on a baking sheet, and give all the florets a good splash of fresh lemon juice.
Roast in the oven for 15 to 20 minutes, sometimes shaking the pan.
Once the vegetables have roasted for 10 to 12 minutes, heat a small non-stick skillet over medium-low heat, and give a good splash of canola oil. Crack your egg in the pan, and cook for about three minutes until the yolk is slightly.
Remove the vegetables from the oven, and slide them in a shallow dish or bowl.
Turn your egg, and cook for another 30 seconds to a minute. Hold the shorter cooking time if you like a runny egg!
carefully slide your cooked egg on top of your vegetables, sprinkle with paprika, and eat.
Recommended wine: Vermentino