No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Close

Roasted-Vegetable Salad with Poached Eggs

  • Prep:
  • Total Time:
  • Servings: 4
Roasted-Vegetable Salad with Poached Eggs

Source: Everyday Food, November 2012

Ingredients

  • 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

Directions

  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.

Cook's Note

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

Related Topics