The creamy yolk is a great sauce that complements the roasted vegetables.
Preheat the oven to 350F. Chop the broccolette into 1 inch pieces.
In a glass baking dish, toss the broccolette, tomatoes, thyme, and olive oil. Season with salt and pepper.
Roast the vegetables for approximately 20 minutes or until broccolette are tender and cooked.
Poach the eggs for approximately 1-2 minutes.
Serve the egg immediately with the roasted vegetables. You can garnish the egg with some fresh chopped scallions or chives.