Ingredients
- 2 large potatoes, diced
- 1 large head of broccoli, cut into florets
- 4 eggs
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: a sprinkle of grated cheese or herbs such as parsley for garnish
Preparation
- Prep and Cook the Vegetables:
- Start by washing the potatoes and broccoli thoroughly. Peel the potatoes if desired and cut them into small, even-sized pieces to ensure they cook uniformly.
- In a large pot, bring water to a boil and add a pinch of salt. Add the diced potatoes and let them cook for about 10 minutes, or until they are just starting to become tender.
- Add the broccoli florets to the pot with the potatoes and cook for an additional 5 minutes until both the potatoes and broccoli are tender but not mushy.
- Drain and Season:
- Drain the vegetables well and return them to the pot or a large mixing bowl. Drizzle with olive oil and season with salt and pepper. Gently toss to coat all the pieces evenly.
- Cook the Eggs:
- In a separate pan, lightly grease with a bit of olive oil and crack the eggs. Cook them to your preference—either scrambled or sunny-side up.
- Assemble the Dish:
- Serve the seasoned vegetables on a plate or in a serving bowl. Top with the cooked eggs. Optionally, sprinkle with grated cheese or chopped herbs for added flavor and a pop of color.
Serving Suggestions: This dish can be enjoyed on its own for a hearty breakfast or brunch. It also pairs wonderfully with a side of whole-grain toast or a fresh salad for a more rounded meal.
Conclusion: Making this broccoli, potato, and egg dish every weekend can turn into a delightful tradition that not only nourishes the body but also brings comfort and joy to your mealtime. It’s simple, quick, and packed with nutrients, proving that eating healthily doesn’t have to be complicated or bland. Give this recipe a try this weekend, and it might just become your new favorite