Ingredients for 4 people
3/4 LB 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 TB olive oil, divided
Salt and pepper
4 Large eggs
1 Head red leaf lettuce, trimmed and leaves torn into bite-size pieces
1TB Lemon juice plus wedges for serving
- Prep. Time → 25 min
- Level → Easy
1 Preheat oven to 425°F. On a rimmed baking sheet, toss potatoes, onion, carrots, beet, and rosemary with 2 TB 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 heat 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, 3-4 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 4 plates; top with poached egg and serve with lemon wedges.