Poached Eggs on Roasted Veggies

This unique combination lends flavor and variety to your
breakfast table. SERVES 2

2 large omega 3 eggs

1 teaspoon freshly squeezed lemon juice

Leftover roasted veggies of your choice (see chapter

10

for options)

Fill a 9-inch saucepan with 1 inch of water. Add lemon juice
and bring to a boil.

Crack eggs into a small dish. Lower the dish right next to
surface of boiling water and let egg slide in. Cook eggs for
three to four minutes and remove with a slotted spoon.

Place the eggs on top of the roasted vegetables.