Cheesy Egg and Veggie Delight
Indulge in a creamy blend of hard-boiled eggs, provolone cheese, and sweet Lebanon bologna accompanied by nutritious broccoli, baby carrots, and asparagus. A velvety sauce made with heavy whipping cream and sour cream enhances the flavors while baby spinach and parsley add freshness. Served with kielbasa and scrapple, this recipe takes comfort food to the next level with a sprinkle of feta cheese.
ingredients
- 8 hard-boiled and peeled eggs
- 6 slices of provolone cheese
- 4 slices of sweet Lebanon bologna
- 2 cups of broccoli florets
- 8 baby carrots, sliced
- 12 asparagus spears, trimmed
- 1 cup of heavy whipping cream
- 1 celery stalk, chopped
- ½ cup of sour cream
- 2 cups of baby spinach leaves
- 2 tablespoons of chopped parsley
- ½ cup of shredded carrots
- 1 green pepper, thinly sliced
- 4 slices of kielbasa, diced
- 4 slices of scrapple, diced
- 4 hot dogs, sliced
- ¼ cup of crumbled feta cheese
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
Arrange the hard-boiled eggs in a baking dish and top each with a slice of provolone cheese, using toothpicks to secure if needed.
- 3.
Wrap a slice of sweet Lebanon bologna around each egg and cheese.
- 4.
In a separate baking dish, combine the broccoli, baby carrots, and asparagus. Drizzle with heavy whipping cream and season with salt and pepper. Bake for 25-30 minutes or until vegetables are tender.
- 5.
Meanwhile, in a skillet, sauté the celery, baby spinach, and parsley until wilted.
- 6.
In a small saucepan, mix the sour cream and shredded carrots. Heat gently until warm.
- 7.
In another skillet, cook the green pepper, kielbasa, scrapple, and hot dog slices until lightly browned.
- 8.
Once the eggs are heated through and the cheese is melted, remove toothpicks and serve the eggs on a bed of sautéed spinach. Top with the creamy shredded carrot sauce and sprinkle with feta cheese. Serve with the roasted vegetables and accompanied by the skillet mixture.
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