Roasted Root Vegetables with Eggs
This recipe is from the new Huckleberry cookbook by Zoe Nathan, who operates the popular Huckleberry Café & Bakery in Los Angeles with her husband Josh Loeb.
Photo credit: Matt Armendariz
Roasted Root Vegetables with Eggs
by Zoe Nathan
Serves 2
2 or 3 small beets, plus 3 cups/110 g beet greens, washed and chopped
4 Tbsp./60 ml extra-virgin olive oil
Kosher salt
1 apple, unpeeled, sliced into eighths
2 small turnips
2 cups sliced carrots, cut into 1⁄2-in/12-mm coins
1 Tbsp. chopped fresh rosemary
1 garlic clove
1 Tbsp. capers in brine, drained and coarsely chopped
1 Tbsp. Dijon mustard
1 Tbsp. chopped fresh parsley
1 to 2 Tbsp. unsalted butter
2 to 4 eggs
Fleur de sel for sprinkling
Preheat your oven to 425°F/220°C. Put the beets, 1 Tbsp. of the olive oil, and 1⁄8 tsp. salt on a sheet of aluminum foil and wrap thoroughly. Roast for about 1 hour and 30 minutes.
Meanwhile, toss the apple, turnips, and carrots with 2 Tbsp. olive oil, 1 tsp. salt, and the rosemary. Place on a sheet and roast beside the beets until browned, 15 to 20 minutes longer, and the beets are fork-tender. While warm, but not hot, rub the skin off the beets with a paper towel or clean kitchen towel. Slice the beets.
When everything is roasted, heat the remaining 1 Tbsp. olive oil and the garlic in a large sauté pan over medium-high until browned and fragrant. Discard the garlic. Add the beet greens and capers and sauté until wilted. Add the roasted vegetables and sauté until heated through. Taste for salt and adjust as needed. Remove from the heat, toss with the mustard and parsley, and set aside.
When it comes to frying the eggs, you may need to either work in batches or have two pans going at once. Heat 1 tbsp of the butter in a nonstick sauté pan over high heat. Crack 2 eggs into a small bowl and gently slide them into the butter. (If you break a yolk, dis- card the egg and try again.) Reduce the heat to medium and cook until the whites are set but the yolks are runny, about 2 minutes. When ready, give the pan a gentle shake to loosen the eggs.
Meanwhile, mound the roasted vegetables onto two plates. Slide the eggs onto the vegetables, and sprinkle with fleur de sel. Repeat with any remaining butter and eggs.
The roasted vegetable mixture keeps well, refrigerated, for up to 2 days.
From the Yahoo Food Team: If you make this recipe at home, let us know what you think. We’d love to hear from you!
