Monday, March 19, 2012

roasted root veggies, eight minute egg






















Meatless Monday again. Where does the week(end) go? We ate out more than usual this weekend, starting with a family dinner at our favorite Korean restaurant on Friday night, followed by a fried-chicken  brunch on Saturday, dinner out, and then Sunday dinner out as well. When I began thinking about dinner this afternoon, I decided on something simple and relatively light to counteract all of that restaurant food. Nonetheless, it had been an unusually cold and windy San Francisco day, so I wanted to make something that still felt hearty and warm.

It had also been a busy Monday, with our usual start-of-the week errands, furniture delivery, and playdates, etc and so I was looking for something easy I could prep and just pop into the oven. This fit the bill!

Roasted Root Veggies, Eight-Minute Egg
4 cups winter vegetables, trimmed and cut into 1" pieces (I used radishes, mushrooms, whole garlic cloves and scallions)
1/4 cup extra virgin olive oil
Sea salt
2 Eggs


Preheat oven to 450 degrees.
Toss vegetables with olive oil and sea salt, and spread onto baking sheet. Make sure the veggies are in 1 layer (they won't brown if they are crowded on the pan). Divide into 2 pans if necessary. Roast for 20-25 minutes until golden brown. Divide into 4 bowls.
Meanwhile, place eggs a small saucepan and cover with cold water. Cover with lid. Heat until water boils, then immediately turn off heat and let eggs sit for eight minutes for a medium-boiled egg. Remove eggs after eight minutes and submerge in ice water until ready to use.
Peel and halve eggs, topping each bowl of roasted vegetables with half an egg. Sprinkle with Maldon sea salt. Serve with crusty bread.

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