Simply Roasted Veggies with Poached Egg

By June 20, 2015 nourish No Comments

I’ve obviously been on a poached egg kick lately, since I recently also posted my Tomato and White Bean Soup with Arugula and Poached Egg.

This is great throw together meal when you realize you have a bunch of vegetables leftover at the end of the week or you just want something easy, tasty and nutritious. You can use any number of combinations of vegetables to roast, including: sweet potato, red potato, fennel, carrot, parsnip, turnip, yucca, Brussels sprouts, onion, asparagus, radishes… you name it. If you want to get fancy, you can also add some sprigs of thyme or rosemary. Do not be scared off by the poached eggs – they do not have to look restaurant quality to pair like a protein champ with the veggies.

For this round I included parsley root, which looks similar to parsnip. A first for me, as with most of us, because prior to this I’ve only ever used the leafy herb part. I have to say that it was one of my favorite veggies I’ve roasted – savory and sweet at the same time. In traditional Greek medicine, the leaves, root and seeds of parsley have been used to treat flatulence, indigestion, spasms and menstrual disorders. Parsley root and leaves are high in vitamins A, C and K and contain copper, iron and iodine. Parsley root is high in sodium, folic acid, potassium, calcium, phosphorus, protein and fiber. It has a substantial amount of flavonoids and is a strong antioxidant.

Simply Roasted Veggies with Poached Egg
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For Roasted Vegetables
  1. Asparagus, tough ends removed
  2. Radishes, trimmed and quartered
  3. Parsley Root, halved and cut into 3" pieces
  4. 4 garlic cloves
  5. Olive oil
  6. Salt
  7. Pepper
For Poached Eggs
  1. 2 eggs
  2. Water
For Roasted Vegetables
  1. 1. Preheat oven to 450ºF. Line baking sheet with aluminum foil and spread out vegetables on to
  2. sheet in a single layer.
  3. 2. Lightly pour olive oil over vegetables and garlic, toss to coat, and then season with salt and
  4. pepper.
  5. 3. Roast vegetables for 30-45 minutes, depending on type and amount of vegetables, moving
  6. around every 15 minutes to cook evenly and prevent burning.
For Poached Eggs
  1. 1. Bring a medium pot or saucepan of water to a boil and then lower heat until water is just barely
  2. bubbling.
  3. 2. Crack an egg into a small bowl and then slowly pour it into the water. With a wooden spoon or
  4. spatula, lightly swirl the water for 10 seconds until the egg begins to set.
  5. 3. Pour in each of the remaining eggs in a similar fashion, swirling occasionally until the whites are
  6. set but the yolks are soft, about 4 minutes.
  7. 4. Remove the eggs with a slotted spoon. Serve immediately over top the roasted veggies.
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