- ½ cup broccoli florets
- 1 cup butternut squash, cubed
- ½ cup medium red onion, cut in 8 wedges
- 1 Tbs organic, virgin coconut oil
- ¼ tsp Himalayan sea salt
- 2-3 eggs
- ¼-½ tsp fresh-ground black pepper
Preheat oven to 425° F. In a large bowl toss together broccoli, butternut squash and red onion with coconut oil and sprinkle with Himalayan sea salt. Transfer veggies to a baking dish and roast for 20 to 25 minutes, tossing veggies once halfway through.
Remove baking dish from oven and reduce oven temp to 375° F. Break an egg into a cup and slip egg on top of the veggies. Repeat with the other 2 eggs and bake until egg whites are set and yolks begin to thicken. Sprinkle with cracked pepper, serve and enjoy!