Waste not, want not. Put on a Pretenders album, and create a lil pocket of rainbow deliciousness. This is low cost, high delight (looking out for you, baby).
Reach behind that waxy mustard, and that leftover hunk of cheddar - and scoop up all the veggies you’ve got laying around. This recipe reflects brussel sprouts, broccoli, onion, radish, pepper, and green beans but you do you.
Preheat oven to 350. Line cookie sheet with aluminum foil. Spread out whichever veggies you want roasted. If you’re cooking with b sprouts, broccoli or onion, would roast all three. Drizzle with olive oil, sprinkle with salt and pepper. Put in oven.
While veggies roasting, grab your egg (brown if you’ve got it). Take small sauce pan and fill with cold water about 3/4 of the way up. Place egg in and boil on high heat. Water should come to a bubble and stay this way for about 3 mins. Then turn off heat, let egg sit.
Remove veggies from oven, let cool. Remove egg from water, peel. Hopefully your yolk is jammy - just cooked at the innermost part, with surrounding layer of harder yolk.
Let egg cool, slice and salt. Surround by delicious veggies. Enjoy!