Boiled Eggs and Pickled Veggies
Recipe by Chef Michael Williams
Michael Williams

Boiled Eggs and Pickled Veggies

  • Prep time 20 mins
  • Cook time 9 mins

This is a fresh and healthy start to your day. A clean and simple boiled egg is paired with an array of crunchy pickled vegetables for something a little different. A soft boiled egg is quite lovely and goes well with the tart veggies.


  • Pickled veggies: 4 cups of veggies (sliced very thin)


  1. Combine the vinegar, sugar, hot sauce, salt and pepper in a pot and bring to a simmer.  Take off the heat and then add firmer veggies to the hot liquid such as beets carrots and onions.  Pepper, cucumber, greens and other softer veggies can be added once the liquid cools, along with the olive oil.
  2. Decide which veggies you are going to use and make up the pickled veggies at least 30 minutes before you are going to eat/serve.  Note that these veggies will keep for some time in the fridge.  So if you are down with this recipe, then make a bigger batch and enjoy an easy breakfast for many mornings to come.
  3. Once your veggies are finished, place desired amount on a plate or in a bowl.  Top with your boiled egg and bacon and serve immediately.


You can mix in cooked beans to make this dish a little heartier although keep in mind it will not last as long if veggies alone.  

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