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Roasted Vegetable Bowls With Fried Eggs, Bacon, Sunflower Shoots And Pesto
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One of the greatest joys of my life is getting to watch the man I love love our babies. Happy Father's Day, honey. We're celebrating the best dad my boys could ask for with big bowls filled with his favorite things: roasted veggies, runny eggs, bacon, sunflower shoots, and a lil drizzle of delicious pesto from @giovanniranausa. In bocca al lupo! ?#feedfeed #contest @thefeedfeed #giovanniranausa . -@cookathomemom

Details

feedfeed recipe

serves 4

Ingredients

6 cups chopped vegetables of choice, (we like sweet peppers, tomatoes, summer squash, asparagus and red onions)

salt and freshly ground black pepper

olive oil, as needed

1/2 lb bacon, cooked until crisp

4 eggs, cooked to your preference (we like fried)

sunflower shoots, for garnish

prepared pesto, for drizzling

Directions

Preheat oven to 400˚F. Place vegetables on a sheet pan and drizzle with olive oil and salt and pepper. Roast for about 20-30 minutes, or until tender. 

Place roasted veggies in bowls, top with bacon, egg, sunflower shoots and pesto. Enjoy!