Brunch: Eggs & Greens with Roasted Butternut Squash

healthy lunch

Hello March! The weather is still quite chilly for my taste, but the sun is shining and I don’t have to wear my down jacket outside anymore! Everyone seems to be busy with midterms, but for some reason a lot of my exams and papers are due later than everyone else… so this weekend I had some time on my hands. What better way to spend that time than putting together a nice brunch plate for myself before heading to church: it’s got the greens, and it’s got the eggs, a perfect healthy brunch for one.

The steps are super simple, and preparing the dish basically means putting all the ingredients together.

Ingredients:
A handful of butternut squash, diced
A handful of raw carrot chips
Baby lettuce, baby spinach (amount to your liking), and cherry tomatoes
Two eggs
2 slices of prosciuttoFor the dressing:
Vinaigrette of your choice
Balsamic glaze
Greek yogurt

 

  1. Preheat oven to 400’F. Put the butternut squash and carrots in a mixing bowl, drizzle with olive oil, salt, and pepper, and toss. When it’s preheated, put the veggies on a baking sheet and cook in the oven for 25-30 minutes. Give them a toss around the 15 minute mark.
  2. Put all your greens and tomatoes on the plate, and take the prosciutto and lay it next to the greens. This is going to be a bed for the roasted vegetables, and I think the hot oil from the veggies makes the prosciutto more fragrant!
  3. Heat a drizzle of olive oil in a pan, and fry the two eggs sunny-side up. Lightly salt and pepper.
  4. Time for the dressing! I used an oil-free tangerine vinaigrette marinade. Pour the dressing into a small bowl, and squeeze the balsamic glaze into the dressing to give it that extra citrus kick. Then throw 2-3 spoonfuls of Greek yogurt into the mix and stir until well-blended.
  5. Right when the eggs are done, pour the dressing on the salad, put the eggs on top, and last but not least, the roasted vegetables on the prosciutto. 

Voila!

healthy lunch2

The yolk will blend in nicely with the dressing and give the greens a delicious flavor, while the roasted carrots and butternut squash will fill you up nicely. I finished the dish with a cup of coffee on the side – no shame in throwing a brunch party by myself!

This was a really quick and easy dish to put together – and you can always substitute the butternut squash with potatoes or sweet potatoes, which will work just as well.

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