Vegetables in parchment with Green Goddess dressing and soft-cooked eggs
Baking foods in parchment brings out their natural flavors while keeping in their nutrients. The rainbow of vegetables baked in these packets offers an alphabet of vitamins and minerals; shiitake mushrooms, for instance, contain a substance called eritadenine, which helps lower cholesterol levels in the blood. Our pasture-raised organic eggs are packed with heart-healthy omega-3s; for more good-for-you fats, Chef Justine drizzles the packets with a herbal, paleo-friendly Green Goddess dressing, made with avocado oil.
- ¼ pound broccoli florets
- 3 ounces shiitake mushrooms
- 6 ounces green beans
- 1/3 cup cooked butter beans
- Fresh basil
- 2 ounces baby spinach
- 2 sheets parchment paper
- 2 pasture-raised organic eggs
- Sun Basket paleo Green Goddess dressing (Primal Kitchen paleo mayonnaise - anchovies - apple cider vinegar - scallions - parsley - fresh garlic - salt)
Prep the vegetables
- Cut the broccoli florets in half lengthwise.
- Remove the stems from the mushrooms; cut the caps into ¼-inch slices.
- Trim the stem ends from the green beans; cut the beans in half on the diagonal.
- Rinse the butter beans.
- Strip the basil leaves from the stems; coarsely chop the leaves.
Assemble the parchment packets
Working with 1 sheet at a time, bring 2 opposite sides of the parchment to the center and fold them together several times to create a tight seam. Fold up each end to form a tight seal.
Bake the packets
While the vegetables bake, prepare the eggs.
Cook the eggs
Nutrition per serving: Calories: 560, Protein: 15 g, Total Fat: 47 g, Monounsaturated Fat: 28.5 g, Polyunsaturated Fat: 9.5 g, Saturated Fat: 6 g, Cholesterol: 180 mg, Carbohydrates 25 g, Fiber: 9 g, Added Sugar: 0 g, Sodium: 1240 mg
Contains: fish, eggs