1. Crack eggs into a bowl. Whisk together with 1/2 tsp salt. Set aside to warm to room temp.
2. In a large bowl, toss vegetables with 1 Tbs olive oil, 1/2 tsp salt and a little pepper. Split them between whatever dish(es) you'll roast them in.
3. Roast at 375 F for 10-12 minutes until fork tender and starting to brown. (my oven uses convection roast, so it may take a few minutes longer for your vegetables to roast if you don't have this function).
4. When the veggies are tender, turn oven down to 350F.
5. Pour the eggs over the vegetables (sprinkle with cooked bacon if using), cover loosely with foil and return to the oven to bake for 8 -10 minutes.
6. If the eggs aren't set in the middle, turn on the broiler and brown the tops ~ 2 min.
7. Top with shaved parmesan, fresh basil and a drizzle of balsamic reduction.

Balsamic Reduction Sauce

1. In a small saucepan, bring balsamic vinegar to a boil. Turn down heat to a simmer and add honey and thyme, if using. 

   Simmer until reduced by about half, approx. 20 minutes. The vinegar will coat the back of a spoon and get considerably thicker as it cools.