Roasted Veggie Recipe
poached eggs, roasted root vegetables, caramelized onion, mushroom, spinach, housemade hollandaise, toasted english muffin, crispy onion
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Ingredients
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Roasted Root Vegetables
Caramelized Onions
Mushroom and Spinach Mixture
Poached Eggs
Housemade Hollandaise
Toasted English Muffin
Garnish
Method
Roasted Root Vegetables
- 1
Roast the Vegetables
Preheat the oven to 425°F (220°C). Peel and chop the carrots, parsnips, and sweet potatoes into bite-sized pieces. In a bowl, toss the chopped vegetables with olive oil, salt, pepper, and fresh rosemary. Spread them evenly on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
Caramelized Onions
- 2
Caramelize the Onions
While the vegetables are roasting, slice the onion thinly. In a skillet, melt the butter over medium heat. Add the sliced onion and cook for about 15 minutes, stirring frequently until they are soft and golden brown. Stir in the brown sugar and cook for an additional 5 minutes until caramelized.
Mushroom and Spinach Mixture
- 3
Poached Eggs
- 4
Poach the Eggs
In a pot, bring water to a gentle simmer. Add white vinegar to the water. Crack each egg into a small bowl and gently slide it into the simmering water. Poach for 3-4 minutes for a runny yolk or longer for a firmer yolk. Remove with a slotted spoon and set on a paper towel.
Housemade Hollandaise
- 5
Make the Hollandaise
In a heatproof bowl, whisk the egg yolks and lemon juice until pale and slightly thickened. Set the bowl over a pot of simmering water (double boiler). Gradually whisk in melted butter until the sauce is thick and creamy. Season with salt to taste. Remove from heat.
Toasted English Muffin
- 6
Toast the English Muffins
Slice the English muffins in half and toast them until golden brown.
Assembly
- 7
Assemble the Roasted Veggie Benedict
On each toasted English muffin half, layer the roasted root vegetables, followed by the sautéed mushrooms and spinach mixture. Top with a poached egg and drizzle with hollandaise sauce. Finish with crispy onions on top.