Baked Eggs with Roasted Spring Vegetables Recipe | Eggland's Best

Ingredients

• 5-8 large Eggland’s Best eggs (depending on the size of pan)
• 1 large Beet (may substitute with other root vegetables)
• 2 red Potatoes or 1 sweet potato
• 1 bunch radish – sliced (about 1 cup) – Feel free to sub for a seasonal vegetable if radish is not available.
• Pinch of sea salt or kosher salt
• Black Pepper to taste
• 2 garlic cloves crushed or minced
• 1–2 tbsp Olive oil (use more for larger vegetables)
• Lemon (plus extra slices to garnish)
• 1 zucchini
• 1 Small Shallot or 1/3 to 1/2 of red onion – sliced
• 1–2 cups leafy Greens such as kale or spinach or both
• Optional grated Parmesan cheese to top. Omit for paleo/whole 30 option
• Fresh chopped herbs and/or sliced green onion (the green portion) to top before plating.