Baked Vegetables with Eggs
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
- Ingredients
- 2 carrots
- 1 bunch scallions
- 1 sm can Corn kernel
- 2 Tbsps butter
- 1 tsp Vegetable broth (Instant powdered)
- salt
- freshly ground peppers
- 1 tsp oregano (dried)
- 2 eggs
Preparation steps
1.
Peel carrot and cut into small cubes.
2.
Rinse, trim and cut scallions crosswise into rings.
3.
In a pan, cook carrots in melted butter. Add 1 cup water, season with salt and pepper, sprinkle in instant broth and mix well. Cover and simmer about 8 minutes. Stir in scallions, reserving a few of the greens for garnish. Stir in canned corn, including juice, and oregano. Season to taste and divide between two small ovenproof dishes. Make small wells in the center of the vegetables and pour a beaten egg into each. Bake in a preheated oven at 200°C (approximately 350°F), until eggs are set, about 8 minutes. Sprinkle immediately with reserved scallions greens.
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