Peppery Fried Eggs with Sautéed Broccoli, Mushrooms & Carrots
A wholesome and flavorful meal featuring perfectly fried eggs seasoned generously with black pepper, paired with a vibrant and savory mix of sautéed vegetables. Simple, nutritious, and perfect for breakfast, brunch, or a light dinner!
For the Fried Eggs
2 large eggs
1 tsp or olive oil
Salt & LOTS of black pepper
For the Veggie Sauté
1 cup broccoli florets
1/2 cup sliced mushrooms
1 medium carrot, cut into sticks
1/2 onion, sliced
1 tbsp olive oil
1 clove garlic, minced (optional)
Salt & pepper
Optional: pinch of paprika or dried herbs
Cook the Veggies
Heat olive oil in a pan.
Add onions and carrots; cook 3 minutes.
Add broccoli and mushrooms; sauté another 4–5 minutes.
Add garlic (optional), salt, pepper, and paprika.
Cook until veggies are tender with a slight char.
Fry the Eggs
Heat butter/oil in a nonstick pan on medium.
Crack in both eggs and cook until whites are fully set.
Keep yolks runny or firm according to preference.
Season generously with black pepper and a pinch of salt.
Assemble the Plate
Add the fried eggs to one side of the plate.
Serve a generous portion of sautéed veggies on the other side.
Enjoy warm and fresh!
Prep Time: 10 min
Cooking Time: 10 min
Total Time: ~20 min
Servings: 1
Approx. Kcal: ~380 kcal