Skillet poached eggs, roasted vegetables with an Indian vibe (and Siracha), tomatoes, & bacon complete the most amazing low carb and paleo breakfast!
You won’t often catch me preparing myself breakfast in the morning. Around here, mornings are all about cooking breakfast for the kids and getting them off to school.
The whole getting-the-kids-to-school-process is a micro-manager’s dream (or nightmare if you’d prefer). And by the time the kids have completed their tasks, gathered their things, and driven me absolutely bonkers, I’m very content to give them a kiss on the cheek and a backwards glance as I drive away from the school.
As I’ve said, I don’t often prepare breakfast for myself, opting instead for a cup of coffee. The truth is that I would rather have something already made and ready-to-eat like a crust-less quiche or healthy sugar-free breakfast muffin. But this amazing poached egg dish had me excited about breakfast all week! — Hooray for recipe testing!
The eggs are poached in a frying pan which, I’m going to swear-up-and-down, is the easiest way to poach an egg! I learned how to do it from mom. Thanks mom.
Just look at those beauties! My children typically eat two-three eggs each at breakfast, so when they ask for poached eggs, poaching them in a pan is the way to go. I can get up to 8 in the pan at a time. It’s a real time saver wouldn’t you agree?
Let’s take a gaze around that plate there; poached eggs, Indian Roasted Vegetables, bacon, tomatoes, green onions, cilantro and Siracha. By the way, the cilantro and Siracha are REQUIRED because the combination is just….wow! WOW! Sophistication and Deliciousness all over that plate.
So, let me talk about this recipe for a minute. I’ll get the easy stuff out of the way… The Indian roasted vegetables is a recipe I posted last week. It comes together in minutes and roasts in a hot oven for 20.
Using leftover roasted vegetables and warming them in the microwave is absolutely the way to do it. Cook the bacon however you like: fry it in a pan or bake it on a sheet pan in the oven. Now, for the eggs…
Skillet Poached Eggs: Fill a frying pan large enough for the number of eggs you want to poach within 3/4 of an inch from the top. Salt the water and add a splash (1-2 teaspoons) of white vinegar to the pan. Turn the heat to medium and wait until bubbles form on the bottom of the pan and you see movement in the water from heat currents. You don’t want the water to boil.
Gently crack an egg and holding it right over the surface of the water, carefully open it into the water. Repeat as necessary. Using a very thin spatula, very gently release the eggs from the bottom of the pan. The heat may need to be turned down during cooking – no boiling, just constant slow agitation of the water. Let cook 1 1/2 minutes (a little longer if cooking 4 or more eggs) and then flip over to cook for another 1-1/2 minutes. I do not like runny whites so I cook at least 1 1/2 minutes on the other side. Remove from the water to paper towels. That’s it. Season, serve and enjoy!
This fantastic Skillet Poached Eggs and Indian Roasted Vegetables Breakfast is 6 net carbs and serves 1.
Pan Poached Eggs & Roasted Vegetable Masala (Paleo Breakfast)
Roasted Vegetable Masala - use 1 serving or 1/4 of the roasted vegetables
- 8 ounces cauliflower florets
- 6 ounces green beans, sliced into 3/4 inch pieces
- 4 ounces whole mushrooms, quartered
- 4 ounces tomato puree
- 2 teaspoons minced ginger
- 2 tablespoons ghee or olive oil
- 1 clove garlic, minced
- 1/2 teaspoon pure ground chile powder
- 1/4 teaspoon garam masala
- 1/4 teaspoon tumeric
- salt and pepper to taste
- 2 slices bacon, cooked
- 8 large eggs, poached
- green onion minced
- cilantro minced
- 3 grape tomatoes. halved
- Indian Roasted Vegetables: Preheat oven to 400F or toaster oven to 375F. Place rack to middle position Cover a sheet pan in foil for easy clean up.
- Cut the vegetables. Mince the garlic and ginger.
- Add the tomato puree, spices, minced garlic and ginger to a medium bowl, Stir in the liquid ghee or oil. Add the vegetables and stir to coat.
- Spread the vegetables into one layer on the prepared sheet pan and season with salt and pepper. Roast the vegetables for about 20 minutes.
- Pan Poached Eggs: Fill a large frying pan with water within 3/4 of an inch from the top. Salt the water and add a splash (1-2 teaspoons) of white vinegar to the pan. Turn the heat to medium and wait until bubbles form on the bottom of the pan and you see movement in the water from heat currents. You don't want the water to boil.
- Gently crack an egg and holding it right over the surface of the water, carefully open it into the water. Repeat for all eggs. Using a very thin spatula, very gently release the eggs from the bottom of the pan. The heat may need to be turned down during cooking - no boiling, just constant slow agitation of the water. Let cook 1 1/2 minutes (a little longer if cooking 4 or more eggs) and then flip over to cook for another 1-1/2 minutes. I do not like runny whites so I cook at least 1 1/2 minutes on the other side. Remove from the water to paper towels. NOTE: The more eggs you use, the longer the cook time may be.
- Assemble: Place a serving of the vegetables on the plate and garnish with chopped cilantro, green onions and siracha. Season the eggs with salt and pepper (I also sprinkled on chile powder and garam masala), Serve with bacon and halved tomatoes.