Skip to: Content
Skip to: Site Navigation
Skip to: Search

Veggie-loaded broiled eggs

Broiled eggs and veggies work well for breakfast or lunch. Make a small portion for one or two, or break out the big cast iron for Sunday brunch.

By In Praise of Leftovers / February 18, 2014

Clean out the veggie drawer, and add your favorite green things to this baked egg dish.

In Praise of Leftovers


We've had a surplus of fresh eggs around here lately thanks to my sister-in-law and Yancey's co-worker. God bless all those loving souls who build cozy chicken coops, buy chicken feed, and then give their hard-won eggs to us.

Skip to next paragraph

In Praise of Leftovers

Sarah Murphy-Kangas is a cook, writer, mother, teacher, and group facilitator. She lives with her family in Seattle, Washington. She started her blog, In Praise of Leftovers, as a way to share her kitchen exploits with friends and family and further explore her obsession with food. Her favorite challenge is to make something out of nothing.

Recent posts

I never get tired of eggs in all their forms – softly scrambled, soft-boiled, hard-boiled, sunny side up or over easy. But mostly, as you may know by now, broiled.

Sometimes I don't eat breakfast with the kids in the morning. I'm too distracted making their lunches, remembering to drink a cup of coffee, asking them to brush their teeth and round up their homework. So I'll come home after dropping them off, scrounge around in the fridge for vegetables, and sit down to something like this. Heaven.

Veggie-loaded broiled eggs

1. Preheat broiler. Get out an oven safe small skillet – cast iron or carbon steel like the crepe pan pictured here. Pour a little olive oil into it and pile as many veggies as you can into it, adding more as they wilt down. Here, I've used finely chopped broccoli florets, a whole red pepper, and some roasted asparagus from the night before. (You could use raw.) Greens (spinach, cabbage, kale) are great for this, too.

2. Once everything has wilted down a bit, salt and pepper to taste, distribute it evenly across the pan, and crack two eggs over the top. Scatter some cheese over (sheep's milk feta here) and some fresh herbs or interesting dried ones (I've used Syrian Zaatar here). When eggs have begun to set (3 or 4 minutes) put the whole thing under the broiler till it bubbles and eggs are cooked to your liking. Put onto a trivet and eat straight from the pan.

If you're making it for two people, use four eggs. If you're making it a for a bunch of people, use more of everything and a big cast iron skillet.

Related post on In Praise of Leftovers: Emergency Frittata

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

  • Weekly review of global news and ideas
  • Balanced, insightful and trustworthy
  • Subscribe in print or digital

Special Offer


Editors' picks

Doing Good


What happens when ordinary people decide to pay it forward? Extraordinary change...

Endeavor Global, cofounded by Linda Rottenberg (here at the nonprofit’s headquarters in New York), helps entrepreneurs in emerging markets.

Linda Rottenberg helps people pursue dreams – and create thousands of jobs

She's chief executive of Endeavor Global, a nonprofit group that gives a leg up to budding entrepreneurs.

Become a fan! Follow us! Google+ YouTube See our feeds!