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  • Brunch: Roasted Veggies With Dropped Egg, Kale Salad and Harissa Dressing

    Tuesday, February 21, 2012

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    We eat a lot of roasted veggies during the winter in my house. They are hearty, simple to prepare and you can use just about any combination of whatever you love. When I make them, I always make more than I need for tossing in salads for lunch or just to munch on as a snack. …given that I grew up a very chubby girl in a home that rarely served anything that didn’t go through a considerable amount of factory processing before it made it to our table, I am always discovering new reasons to love veggies (in fact, the only time I saw fresh fruit in my house was in my Christmas stocking….no kidding!).

    As I have mentioned in previous posts, I have maintaind a 90+ pound weight loss for nearly 20 years. It helps that I have a genuine love of vegetables that I have cultivated over years of adventurous eating. (I once had a co-worker exclaim that I was the only person she knew who got excited about going to a restaurant because it had inventive salads…she was actually kind of horrified).

    I recently whipped up this yummy simple brunch using some leftover roasted veggies. I added a fresh kale salad (for those of you who read my blog regularly, you know about my ongoing kale obsession). Oh, and I recently discovered dried harissa seasoning, so I thought it might give this dish a yummy kick…it did! 🙂


    © 2012 Nancy Granada Kindred Kitchen

    Brunch: Roasted Veggies With Dropped Egg, Kale Salad and Harissa Dressing

    servings: 4 | time: 20-35 minutes

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    Harissa Dressing:
    Juice of 1/2 a lemon
    2 tsp. Dijon mustard
    1 tsp. dried harissa spice blend
    3 TBSP. Greek yogurt
    2-3 TBSP. extra virgin olive oil
    Pinch of salt

    For the Roasted Veggies and Kale Salad:
    1 bag organic chopped kale4 cups roasted veggies of your choice, leftovers are great (I used Brussels sprouts, yams and onions)
    4 eggs



    Preheat the oven to 375

    Make the Harissa Dressing:
    Place all of the dressing ingredients in a bowl and set aside


    To Make the Salad:
    1. Reserve about 3 TBSP. of the dressing. Pour the rest over the kale, toss to coat and set aside

    2. Spray 4 individual 6-ounce ramekins with nonstick spray (you could use a casserole for this)

    3. Place 1-cup of the roasted veggies in each ramekin. Bake in the oven for 10 minutes to heat through (skip this step if you roasted the veggies for this recipe)

    4. Break 1 egg over each veggie-filled ramekin (or on casserole, trying to keep eggs separated for individual servings)

    5. Place the ramekins back in the oven and bake for and additional 4-5 minutes, until eggs are done to your liking

    6. Drizzle the reserved harissa dressing over each and serve with Kale salad


    One response to “Brunch: Roasted Veggies With Dropped Egg, Kale Salad and Harissa Dressing”

    1. Anonymous says:

      This was amazing. Wish I was eating it for breakfast this morning!

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