Roasted Vegetables with Poached Eggs and a Slice of Bread
I found myself a really cheap meal this weekend. My supermarket had reduced the price of a bag of vegetable selection (potatoes, carrots, turnips and onions) to 69p, which was enough to prepare two portions of roasted vegetables. Cube the vegetable, add some extra garlic (whole), place in an oven proof dish, add a marinade of honey, lemon juice, oil and some salt, stir and pop it in the oven. Or, in my case, into the microwave – it was the first time I prepared something with the microwave-grill-combo function, so I was glad that all went well. In the mean time, poach one egg per person (see my – very very very – basic description), prepare some bread, wait until the veggies are cooked and crispy, and enjoy.
