ROASTED ROOT VEGETABLES WITH EGGS
Steps:
- Preheat oven to 425 F (220 C).
- Put the beets, 1 tablespoon of the olive oil, and 1/8 teaspoon 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 tablespoons olive oil, 1 teaspoon salt, and the rosemary. Place on a baking 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 tablespoon olive oil and the garlic in a large saute pan over medium-high until browned and fragrant. Discard the garlic. Add the beet greens and capers and saute until wilted. Add the roasted vegetables and saute 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 tablespoon of the butter in a nonstick saute pan over high heat. Crack 2 eggs into a small bowl and gently slide them into the butter. (If you break a yolk, discard 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 on the vegetables, and sprinckle with fleur de sel. Repeat with any remaining butter and eggs.
- The roasted vegetable mixture keeps, refrigerated, for up to 2 days.
FOOLPROOF POACHED EGGS
Delicious, foolproof poached eggs. The vinegar will help the egg whites set more easily.
Provided by RACH7H
Categories Breakfast and Brunch Eggs
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Fill a large saucepan with 2 to 3 inches of water and bring to a simmer. Reduce the heat to medium-low, pour in vinegar, and keep the water at a gentle simmer.
- Crack an egg into a small cup. Place cup near the surface of the hot water and gently drop egg into the water. Repeat with remaining eggs. Turn off heat, cover, and let sit until whites are set, 4 minutes. Lift eggs out of pan with a slotted spoon. Season with salt, pepper, and dill.
Nutrition Facts : Calories 63.6 calories, Carbohydrate 0.5 g, Cholesterol 163.7 mg, Fat 4.4 g, Protein 5.6 g, SaturatedFat 1.4 g, Sodium 100.9 mg, Sugar 0.3 g
POACHED EGGS WITH ROASTED TOMATOES AND PORTABELLAS
Categories Egg Mushroom Tomato Breakfast Brunch Poach Vegetarian Quick & Easy Vinegar Winter Chive Fontina Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat broiler.
- Brush mushrooms and tomatoes with oil and sprinkle with salt and pepper. Arrange mushrooms, stemmed sides down, and tomato halves, cut sides up, on a broiler pan.
- Broil vegetables about 6 inches from heat, turning over mushrooms halfway through cooking, until tender and tomatoes are slightly charred, about 7 minutes total. (Leave broiler on.)
- While vegetables are broiling, fill a deep 10-inch skillet with 1 1/4 inches cold water. Add white vinegar and bring to a simmer.
- Break 1 egg into a cup, then slide egg into simmering water. Repeat with remaining eggs, spacing them in skillet, and poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.
- Gently transfer eggs with a slotted spoon to paper towels to drain and season with salt and pepper.
- Sprinkle stemmed sides of mushrooms with balsamic vinegar, then put 1 tomato half, cut side up, on each mushroom and top with an egg. Cover eggs with cheese slices and broil until cheese is just melted, about 1 minute. Sprinkle with chives and serve immediately.
ROASTED-VEGETABLE SALAD WITH POACHED EGGS
A rich, runny egg yolk, sunny lemon juice, and a bit of olive oil make an instant dressing for this Roasted-Vegetable Salad with Poached Eggs. Serve it for breakfast or brunch.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. On a rimmed baking sheet, toss potatoes, onion, carrots, beet, and rosemary with 2 tablespoons oil; season with salt and pepper. Roast vegetables until golden and tender, about 30 minutes.
- Meanwhile, in a straight-sided skillet, heat 2 inches water over medium until a few bubbles rise to the top. Crack eggs, one at a time, into a small bowl and gently pour into skillet. Cook, undisturbed, until whites are just set and yolks are still runny, 3 to 4 minutes. With a slotted spoon, transfer eggs to a paper-towel-lined plate.
- Transfer roasted vegetables to a large bowl and toss with lettuce, lemon juice, and remaining tablespoon oil; season with salt and pepper. Divide among four plates, top with poached eggs, and serve with lemon wedges.
Nutrition Facts : Calories 299 g, Fat 16 g, Fiber 7 g, Protein 11 g, SaturatedFat 3 g
POACHED EGGS ON ROASTED VEGGIES
I was recently visiting my sister back east and she was experimenting recipes on me. This was one that came home with me!!! Works well as part of a brunch menu served with fruit salad --or-- a light dinner.
Provided by Abby Girl
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Coat mushrooms and squash with dressing. Place on baking dish. Broil 6" from heat until peppers and squash soften and brown; about 5 minutes. Turn peppers.
- Add mushrooms and broil until they are soft; about 3 minutes. Turn mushrooms and continue to broil unto cooked through.
- In a large skillet, poach eggs until cooked. Toast muffins.
- To Serve: Take 1 English muffing, top it with a portobello mushroom, then add some peppers and squash. Top with poached egg. Sprinkle with parmesan cheese and parsley if desired. If you want to get really fancy, drizzle the plate with a balsamic vinegar glaze.
- Variation: You could change the peppers to orange or green -- change the summer squash to zucchini.
Nutrition Facts : Calories 213.7, Fat 7.9, SaturatedFat 2, Cholesterol 213.3, Sodium 609.1, Carbohydrate 25.5, Fiber 4.5, Sugar 8.9, Protein 12.8
POACHED EGGS WITH ROASTED TOMATOES
Enjoy this protein-rich mini meal first thing in the morning -- or at any time of day.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees. Arrange tomatoes in a baking dish. Drizzle with oil and season with salt and pepper. Toss with thyme. Roast until tomatoes begin to burst, about 20 minutes. Scrape tomatoes and any juices into a bowl and let cool slightly.
- In a medium straight-sided skillet, heat 2 inches of water over medium until bubbles cover bottom and sides of pan. Crack each egg into a separate small bowl. Gently pour eggs into pan, leaving room between them. Cook eggs, undisturbed, until white is just set and yolk is still loose, 4 to 5 minutes. Use a rubber spatula to gently release eggs from bottom of pan, if necessary. Using a slotted spoon, remove eggs from water. Blot bottom of spoon on a paper towel to remove excess water before serving.
- Serve eggs over English muffin halves. Season with salt and pepper. Top with roasted tomatoes.
Nutrition Facts : Calories 225 g
PESTO RISOTTO WITH CANNELLINI BEANS, TOMATOES, AND POACHED EGGS
Whip up risotto using Arborio rice from the pantry. Parmesan, pesto, and white wine vinegar amp it up. And cannellini beans and poached eggs to make it a meal.
Provided by dinehaus
Categories Risotto
Time 55m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring occasionally, until onion is tender, about 3 minutes. Add rice and cook, stirring frequently, until lightly toasted, about 1 minute. Slowly pour in white wine. Cook, stirring frequently, until wine is absorbed.
- Add 1/2 cup broth, stirring frequently, until broth is absorbed. Working in batches, continue adding 1/2 cup broth at a time, stirring until all broth is absorbed. When done, rice should be tender and creamy. (Step 2 should take 20 to 25 minutes total.)
- Stir Parmesan cheese, pesto, 1/4 cup parsley, and 1 tablespoon vinegar into the risotto. Keep warm.
- Combine beans, tomatoes, and salt in a small saucepan. Cook, covered, over medium heat, until warmed through, about 5 minutes.
- Meanwhile, in a 10-inch skillet, bring 4 cups water and the remaining vinegar to a boil. Reduce heat and simmer (bubbles should begin to break the surface of the water). Break an egg into a custard cup. Hold the lip of the cup close to water and slip egg into water. Repeat with remaining eggs. Simmer, uncovered, 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Use a slotted spoon to remove from skillet.
- Serve risotto topped with tomato-bean mixture, poached eggs, and remaining parsley. Sprinkle with pepper.
Nutrition Facts : Calories 530.6 calories, Carbohydrate 61.1 g, Cholesterol 201.4 mg, Fat 20.9 g, Fiber 3.2 g, Protein 19.2 g, SaturatedFat 6.3 g, Sodium 680.7 mg
FARM-FRESH POACHED EGGS
Like the title says, these are farm-fresh eggs. The egg white on farm-fresh eggs are not watery, which leads to a cleaner looking poached egg. While this will work for store-bought eggs, you will need to strain off the excess liquid using a fine-mesh sieve.
Provided by thedailygourmet
Time 15m
Yield 2
Number Of Ingredients 3
Steps:
- Fill a wide pan with 4 cups water (about 3 inches deep) and bring to a boil over high heat. Once the water boils, turn the heat down to just below a simmer (there should be no bubbles).
- Crack eggs open into a ramekin. Transfer eggs into a soup ladle, and working quickly and gently, angle your soup ladle so the eggs slip into the water.
- Set a timer for 3 minutes. After 3 minutes, use a slotted spoon to lift your eggs from the water, one at a time. Give each a little jiggle to check that the whites are set. If not, dip back in for 30 seconds more. Remove and serve immediately with salt and pepper. Your yolk should run when pierced with a fork.
Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 84.2 mg, Sugar 0.4 g
PAN-ROASTED GARDEN VEGETABLES WITH EGGS
Looking for an Italian dinner? Then check out this cheesy dish packed with vegetables and eggs - a smooth and scrumptious skillet that can be made ready in 20 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in 12-inch nonstick skillet over medium-high heat. Add mushrooms, onion and frozen vegetables. Sprinkle with contents of seasoning packet from frozen vegetables; stir to coat vegetables. Cook 6 minutes, stirring constantly.
- Make 4 indentations in vegetable mixture. Break 1 egg into each indentation; reduce heat to medium-low. Cover and cook 6 to 9 minutes or until egg whites and yolks are firm, not runny.
- Sprinkle with cheese. Cover and cook about 1 minute or until cheese is melted.
Nutrition Facts : Calories 365, Carbohydrate 35 g, Cholesterol 225 mg, Fiber 5 g, Protein 16 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 800 mg
POACHED EGGS WITH MIXED VEGETABLES
Make and share this Poached Eggs With Mixed Vegetables recipe from Food.com.
Provided by Chef 669019
Categories European
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 1. heat the oil in a skillet. Add the onion and eggplant and cook over low hear, stirring occasionally, for 5 minutes.
- 2. add the tomato and zucchini and cook for about 30 minutes over low heat.
- 3. while the vegetables are cooking, bring a pan of salted water to boil, add the vinegar, and poach the eggs for 3 to 4 minutes.
- 4. remove with a slotted spoon, pat dry, and arrange on a serving dish. serve surrounded by the hot vegetables.
Nutrition Facts : Calories 297.1, Fat 16.2, SaturatedFat 3.2, Cholesterol 211.5, Sodium 97.2, Carbohydrate 31.3, Fiber 14.8, Sugar 14.6, Protein 12.6
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POACHED EGGS OVER ROASTED MEDITERRANEAN VEGETABLES
From frugalnutrition.com
Reviews 2Category BreakfastServings 2Estimated Reading Time 3 mins
- Preheat oven to 425ºF. Cut bell peppers, onions, and tomatoes into chunks or wedges and mix with olive oil, lemon juice, oregano, salt, pepper. Roast for 15 minutes or until veggies are soft and slightly charred.
- Meanwhile, bring a pot of salted water to a rapid boil. Submerge greens and stir for 30 seconds, or until it reaches a bright green color. Remove immediately using a slotted spoon. (To stop cooking, you can rinse greens under cold water or place in ice bath, but you might need to reheat it a bit, or mix in with the cooked veggies to warm. I just let them cool on their own and eat them at room temp.) Drain and set aside.
- Reduce heat on stove to low-medium until a low simmer is achieved. Crack egg into ceramic cup or ramekin and gently lower into water. DO NOT PLOP. Let the edge of the cup touch the water before pouring out the egg.
- Swirl egg with a spoon to try and form a nice round poached egg. Poach for 2-4 minutes and remove with a slotted spoon. Repeat with second egg.
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