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Poached Eggs and Roasted Broccoli with Lemon Vinaigrette

Poached Eggs and Roasted Broccoli with Lemon Vinaigrette - This is such a quick and easy dinner, but it feels so luxurious and fancy! So good! TheGarlicDiaries.com

This whole 30, paleo, and keto approved dinner is SO easy but feels so luxurious! Such a great combination of flavors that are perfect for breakfast, lunch, or dinner!

Scale

Ingredients

Instructions

  1. Preheat your oven to 375 degrees. Add your broccoli florets onto a parchment paper lined baking sheet, drizzle with olive oil, season with salt and pepper, and toss to combine. Roast for 20 minutes, or until tender when pierced with a knife but not mushy – we want them to still have a little bite
  2. Meanwhile make your dressing. In a bowl or mason jar, combine your lemon juice, olive oil, garlic, Dijon mustard, and some salt and pepper. Whisk/shake to combine.
  3. When your broccoli is about 10 minutes from being done, fill a large skillet with a few inches of water and bring to a simmer. Add a big splash of vinegar
  4. Crack your eggs into small bowls so you can add to the water gently – each egg will go in a separate bowl. I cook my eggs 2 at a time so I don’t crowd the pan. Using the back of a spoon, stir in large circles around the outer edges of the pan to create a whilrpool motion (it’ll help the eggs come together)
  5. VERY gently sink your bowl and egg into the water at one edge of the pan and pull the bowl back out. Drop your other egg in. Keep the water simmering, and cook the eggs for 4 minutes. Remove with a slotted spoon to a few layers of paper towels to drain
  6. Repeat with your remaining 2 eggs
  7. To serve, plate 1/2 of your broccoli, top with 2 poached eggs, sprinkle with salt and pepper, and drizzle plenty of lemon vinaigrette over top! Repeat with the other serving!

Notes

You’ll have some vinaigrette left over! I love using this on salads and having it around in the fridge. If you want less leftover, halve the dressing ingredients.

Nutrition info accounts for 1/4 of the vinaigrette used for each serving.

Nutrition

  • Serving Size: 1/2 broccoli, 2 eggs, a few big drizzles of vinaigrette
  • Calories: 462
  • Sugar: 3 g
  • Sodium: 224 mg
  • Fat: 38 g
  • Saturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 4 g
  • Protein: 17 g