I loved this dish because it’s quick and easy and made with a few things that happen to be in the fridge. If these are items that don’t happen to be in your fridge, roast something else. Easy as that.
Onions, potatoes, broccoli, green beans, parsnips, yams – all very roast-able.
Poached Egg with Carrot-Cauliflower Hash
1 cauliflower, cut in half and then florets cut into thin slices lengthwise, stem diced
5 carrots, peeled and diced
2 tsp olive oil
1/2 tsp salt
4 eggs
Toss cauliflower with carrots, oil and salt. Toss in some thyme or other spices if you want. I didn’t.
Spread on baking sheet in a single layer and roast at 350 F for 15 minutes. Turn over cauliflower pieces and stir diced stem and carrots. Make 4 holes in the middle of the vegetables. Crack eggs into holes and return to oven for 10 minutes, or until egg is set to your preferred level of doneness and vegetables are softened and well roasted. I like the yolk runny, because you can break it and turn it into a sauce for roasted vegetables.
You could do something with parsley here, such as sprinkling it. I didn’t. You could also poach the egg separately, but why waste a pot?
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