Carrot is the other frozen vegetable that works very well for eggs in puree. Corn and peas too starchy, broccoli and spinach too green, and green beans too weird pureed.
two bags of frozen carrot
2 cups almond milk
4 tbsp butter
Put carrot, almond milk, and butter in a large saucepan, bring to a simmer over high heat, and then simmer over low heat for 25 minutes. Puree in the pan with a stick blender.
Ladle out three containers for later and put them in the refrigerator.
To serve
two eggs
Crack the eggs right into the last quarter of the puree in the pan and blend it all together with the stick blender. Salt and pepper to taste.
To eat later at home, reheat the puree in the microwave and serve with fried eggs on top.
To eat later at work, reheat the puree in the microwave for 3-4 minutes on high. Then put the eggs in the puree in a bowl and microwave them together for another 90 seconds on high, then whisk it all together with a fork.
Or:
Baked Eggs in Carrot Puree
carrot puree
two eggs
Parmesan cheese
Heat oven to 400 degrees.
Spoon carrot puree into a small baking dish, make a hole and crack in two eggs, then top with Parmesan cheese.
Bake for twenty-five minutes.
