Vegetables in parchment with Green Goddess dressing and soft-cooked eggs

Gluten Free, Vegetarian, Dairy Free, Soy Free, Low Calorie

2 Servings, 540 Calories/Serving

35 - 45 Minutes

Baking foods in parchment brings out their natural flavors while keeping in their nutrients. The rainbow of vegetables in these packets offers an alphabet of vitamins and minerals; shiitake mushrooms, for instance, contain a substance called eritadenine, which helps lower cholesterol levels. Our pasture-raised organic eggs are rich in heart-healthy omega-3s; for more good-for-you fats, Chef Justine drizzles the baked packets with our custom Green Goddess dressing.


  • ¼ pound broccoli crowns
  • 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 - apple cider vinegar - scallions - parsley - fresh garlic - salt)



Prep the vegetables

Heat the oven to 400ºF.
  • Cut the broccoli crowns into 1-inch florets.
  • 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.
In a large bowl, combine the broccoli, mushrooms, green beans, butter beans, basil, and spinach. Drizzle with 2 tablespoons oil, season generously with salt and pepper, and toss to coat.


Assemble the parchment packets

Lay the parchment paper sheets side by side. Divide the vegetables between the 2 sheets, mounding them in the center, and drizzle each with 1 teaspoon oil.
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

Place the packets on a sheet pan, sealed sides up, and bake until the parchment is puffed and browned and the vegetables are tender when pierced with a skewer or sharp knife, 18 to 20 minutes.
While the vegetables bake, prepare the eggs.


Cook the eggs

Bring a small sauce pot of water to a boil, and fill a small bowl with ice water. Carefully lower the eggs into the boiling water and cook for exactly 5 minutes for soft-cooked (for hard-cooked eggs, cook for 3 to 4 minutes longer). Transfer the eggs to the ice water to cool. Carefully peel the eggs and cut them in half.



Open the vegetable packets, being careful of any venting steam, and transfer to individual plates. Drizzle the vegetables with some of the Green Goddess dressing, top with the eggs, and serve the remaining dressing on the side.

Nutrition per serving: Calories: 540, Protein: 11g, Total Fat: 47g, Monounsaturated Fat: 15g, Polyunsaturated Fat: 2g, Saturated Fat: 36g, Cholesterol: 185mg, Carbohydrates: 20g, Fiber: 6g, Sugar: 4g, Added Sugars: 0g, Sodium: 850mg
Contains: eggs

Similar Recipes

Baked pasta with butternut squash and Green Goddess salad
Gluten Free, Vegetarian, Soy Free
Avgolemono chicken soup with lemon, egg, and cauliflower “rice”
Paleo, Gluten Free, Dairy Free
Almond-milk date shakes & Bombay scrambled eggs
Paleo, Gluten Free, Vegetarian