Root Vegetable Nests with Poached Eggs and Green Herb Sauce
Cooking time 25 mins
Prep Time 20 minutes
Root Vegetable Nests
A selection of root vegetables. Beets, sweet potatoes, carrots, turnips. About 1 medium sized vegetable per nest. You will be mixing them together so every nest will contain a bit of all the vegetables. If you have a favorite, you can choose to do just one of these vegetables for your nests.
Ghee- 1 tablespoon per nest
Salt- a sprinkle per nest
Onion granules- 1 sprinkle per nest
Garlic granules- a sprinlke per nest
Thyme- a sprinkle per nest
Green Herb Sauce
Green leafy herbs- 2 cups. The principle is the same as my pesto sauce with a little more variety. Good herbs are:
Mint, basil, cilantro, parsley
You can also use green leafy vegetables like:
kale, chard, dandelion greens or spinach
I like them best combined, but you can also use just one of these greens.
Garlic- 2 cloves
Olive oil- ½ cup
Lemon juice- 1 tablespoon
Salt- ¼ teaspoon (or to taste)
Pepper- ¼ teaspoon (or to taste)
Nut (optional)- ½ cup- good choices are pine nuts, pistachios, or walnuts
Avocado-(optional)- ¼ avocado
Red pepper chili flakes- (optional) ¼ teaspoon
Eggs- equal to your number of nests you have prepared
Apple cider vinegar- splash
Preheat oven to 375
Spiralize the root vegetables
Mix them together in a bowl
Arrange the nests on a baking tray making sure to create an indent in the middle for the eggs and sauce
Drizzle with melted ghee
Season with salt, onion, garlic and thyme
Bake for 20-25 minutes.
After 15 minutes switch the oven to low broil to make them crispy. Watch them so they don’t burn.
While your nests are cooking prepare the Green Herb Sauce
Place all Green Herb Sauce ingredients in a food processor.
Pulse until you reach desired consistency. I like mine a little chunky. You can run the food processor longer and get a completely smooth consistency if that is what you like.
When the nests are almost done make the eggs
In a pot of boiling water add salt and apple cider vinegar
Gently slip eggs into water careful not to disrupt the yolk
Cook for 3-5 minutes depending on how soft you like your eggs
Take the nests out of the oven.
Place 1-2 nests on each plate
Scoop 1 poached egg into each nest
Spoon green herb sauce on each nest and serve!
By Tapp Francke Ingolia