Steamed vegetables with cream and herbs
A weeknight dinner that starts from one frozen steamer bag of broccoli, potatoes, and cauliflower. The vegetables come already dressed in cream and herbs, so you just need to heat them and build a simple dinner around what's there. Serve with a poached or fried egg and toast.
About 220 calories a serving, 10 g protein, 20 g carbohydrate, 12 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 2 slices bread
From your shelf
- 1 bag steamed broccoli, potatoes & cauliflower
Staples
- 1 tablespoon butter
- 2 eggs
- to taste salt
- to taste pepper
- Heat 1 tablespoon butter in a large skillet over medium heat. Pour the steamed vegetables with their sauce into the pan and stir gently to combine, heating through for about 3 minutes until warmed and the bottom browns lightly.
- While the vegetables heat, toast 2 slices of bread until golden. Season the vegetables with salt and pepper to taste.
- Push the vegetables to one side of the skillet and crack 2 eggs into the empty space. Cook until the whites set and the yolks reach your preferred doneness, about 3 minutes for runny yolks.
- Divide the vegetables and egg between two plates, top with the toast, and serve at once.
Note Swap the eggs for a piece of grilled cheese or cooked sausage if you prefer. Leftovers keep in the fridge for two days and can be reheated gently on the stovetop. Serve with a green salad or hot sauce on the side.
On the label
BROCCOLI, POTATOES, CAULIFLOWER, WATER, BUTTER (CREAM, SALT), CORN STARCH, SALT, CANOLA OIL, BUTTERMILK, GELATIN, MALTODEXTRIN, SUGAR, XANTHAN GUM, ROSEMARY, BASIL, OREGANO, SAGE, THYME, NATURAL FLAVOR, PECTIN.
Green Giant, frozen vegetables, serving 109 g. Ingredients as printed on the label.
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Cooks as broccoli, cauliflower, potatoes. Half of it left? Use up the broccoli.