Sheet Pan Baked Eggs & Veggies

Ingredients

6 Large Happy Eggs
2 Beetroot
2 Sweet potato
3 Radishes
1 Courgette
1/2 Red onion
2 handfuls of leafy greens
2 Garlic cloves
2 tbsp Olive oil
1 Lemon
30g grated Parmesan
2 Spring onions
Salt and Pepper

Method

1. Preheat your oven to 180ºC
2. Crush the two garlic cloves
3. Slice the radish and onion, and chop the beetroot and sweet potato
4. Toss the root vegetables (radish, beetroot and potato) in oil, garlic, a pinch of sea salt, black pepper and the juice of half a lemon.
5. Place onto a sheet pan along with the sliced red onion and roast for 15-20 minutes until tender
6. Remove from oven and top with sliced courgette and chopped leafy greens. Season with salt and pepper.
7. Use a spatula to create 6 small, evenly spaced gaps in the pan and gently break the eggs into them.
8. Layer sliced lemon around the eggs
9. Sprinkle grated parmesan on top and back for 10-14 minutes, until the egg whites have set but the yolks are still soft.
10. Garnish with sliced spring onion tops and serve.

Serving tip: bake with salmon fillets or add leftover shredded chicken at the end for an easy group dinner.