Roasted Vegetable Bowls with Fried Eggs and Goat Cheese from Whole Bowls: Complete Gluten-Free and V

Ingredients

• balsamic vinegar or Balsamic Glaze
• 4 ounces fresh goat cheese, crumbled
• 4 large eggs
• extra-virgin olive oil
• 1 cup cherry or grape tomatoes
• 1 (2-pound) butternut squash, peeled, seeded, cut into ½-inch cubes
• 1 head broccoli, cut into florets
• ground black pepper, to taste
• 1 teaspoon dried thyme
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon sea salt