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Roasted-Vegetable Salad with Poached Eggs


A rich, runny egg yolk, sunny lemon juice, and a bit of olive oil make an instant dressing.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, November 2012


  • 3/4 pound fingerling potatoes, halved lengthwise
  • 1 medium yellow onion, diced medium
  • 2 carrots, cut into 1/2-inch rounds
  • 1 large beet, scrubbed, peeled, and cut into 1/2-inch wedges
  • 1 large sprig rosemary
  • 3 tablespoons olive oil, divided
  • Salt and pepper
  • 4 large eggs
  • 1 head red leaf lettuce, trimmed and leaves torn into bite-size pieces
  • 1 tablespoon lemon juice plus wedges for serving


  1. 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.

  2. 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.

  3. 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.

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