INGREDIENTS

  • 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


Directions

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!

Click here to print the recipe!

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Office Hours

Monday

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Tuesday

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Wednesday

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Thursday

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Friday

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Saturday

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Sunday

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Monday
8:30 am - 5:45 pm
Tuesday
10:00 am - 5:00 pm
Wednesday
8:30 am - 5:45 pm
Thursday
10:00 am - 5:00 pm
Friday
8:30 am - 5:45 pm
Saturday
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Sunday
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