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🍽️ Oven-baked vegetables with egg

320 kcal · 30 min · 4 servings

Ingredients

• 2 Carrots
• 1 bunch Spring onions
• 1 small can Corn kernels
• 2 tbsp Butter
• 1 tsp granulated vegetable broth
• Salt
• Pepper (from the mill)
• 1 tsp Oregano (dried)
• 2 Eggs

Instructions

1. 1. Peel the carrots.
2. 2. Cut the carrots into small cubes.
3. 3. Wash the spring onions.
4. 4. Trim the ends of the spring onions.
5. 5. Slice the spring onions into rings.
6. 6. Heat butter in a pan.
7. 7. Sauté the carrot cubes in the hot butter.
8. 8. Pour 1 cup of water over the carrots.
9. 9. Season the mixture with salt.
10. 10. Season the mixture with pepper.
11. 11. Pour the broth over the carrots.
12. 12. Stir everything well.
13. 13. Cover the pan.
14. 14. Simmer the carrots for about 8 minutes.
15. 15. Save some of the green spring onion parts for garnish.
16. 16. Add the spring onion rings to the pan.
17. 17. Add the corn with its juice to the pan.
18. 18. Stir in the oregano.
19. 19. Taste the mixture.
20. 20. Divide the vegetable mixture between two small baking dishes.
21. 21. Press a small indentation into the center of each portion.
22. 22. Crack an egg into the indentation of the first portion.
23. 23. Crack an egg into the indentation of the second portion.
24. 24. Preheat the oven to 200 degrees.
25. 25. Place the baking dishes in the oven.
26. 26. Bake the dish for about 8 minutes.
27. 27. Check if the egg whites are set.
28. 28. Remove the dish from the oven.
29. 29. Garnish the dish with the remaining green spring onion parts.
30. 30. Serve the dish immediately.

Nutrition per serving

• kcal: 320
• Protein: 11 g · Fett/Fat: 19 g · Carbs: 26 g