Description
Roasted Vegetables With Jammy Eggs celebrates Mediterranean comfort with Ina Garten’s signature elegance. Colorful seasonal produce meets perfectly roasted eggs, creating a nourishing dish that brings rustic charm and deep flavors to your table.
Ingredients
Scale
Vegetables:
- 2 cups (1 pound or 450 grams) peeled and diced butternut squash
- 3 cups (1 pound or 450 grams) fingerling potatoes, halved or quartered
- 2 cups (9 ounces or 250 grams) peeled and diced celery root
- 2 cups (9 ounces or 250 grams) diced carrots
- 3 large shallots, peeled and halved or quartered through the stem
Seasonings and Fats:
- 4 tablespoons olive oil
- 1 teaspoon minced fresh thyme leaves
- 2 tablespoons garlic & herb butter, diced
- Kosher salt
- Freshly ground black pepper
Garnishes and Accompaniments:
- 4 cold extra-large eggs
- Minced fresh chives
- Minced fresh parsley
- 4 slices country bread, toasted
Instructions
- Prepare a baking sheet by lining it with parchment paper and set the oven temperature to 425°F (220°C) to ensure even heating.
- Wash and peel the butternut squash, fingerling potatoes, celery root, carrots, and shallots. Chop the vegetables into roughly uniform bite-sized pieces to promote consistent roasting.
- Transfer the chopped vegetables to the prepared baking sheet. Generously drizzle with 60 milliliters () of olive oil, then sprinkle with fresh thyme leaves, of salt, and of ground black pepper.
- Gently toss the vegetables to ensure they are evenly coated with oil and seasonings. Spread them in a single layer to allow proper caramelization and prevent steaming.
- Slide the baking sheet into the preheated oven and roast for 40 to 45 minutes, stirring occasionally to promote even browning and prevent sticking.
- During the last 5 minutes of roasting, add the garlic and herb butter to the vegetables, allowing it to melt and infuse additional flavor.
- While the vegetables are roasting, fill a medium saucepan with water and bring to a rolling boil. Carefully lower the eggs into the boiling water using a slotted spoon.
- Reduce the water to a gentle simmer and cook the eggs precisely for 6½ minutes to achieve a perfectly soft-boiled consistency.
- Remove the eggs from the boiling water and immediately transfer to a bowl of cold water to stop the cooking process. Gently peel the eggs once they are cool enough to handle.
- Divide the roasted vegetables among four serving plates, creating an attractive base. Place a soft-boiled egg in the center of each plate and slice it in half to reveal the creamy yolk.
- Garnish with freshly chopped chives, and season with an additional pinch of salt and pepper to taste. Serve immediately alongside a crisp, toasted slice of bread.
Notes
- Maximize Flavor Potential: Slice vegetables uniformly to guarantee consistent roasting and enhance overall taste profile of the dish.
- Egg Perfection Technique: Gently lower eggs into boiling water using a slotted spoon to prevent cracking and ensure smooth, uniform cooking.
- Vegetable Freshness Hack: Store prepped vegetables in sealed containers with slightly damp paper towels to maintain crisp texture and prevent wilting.
- Strategic Sheet Pan Approach: Spread ingredients with small gaps between each piece to allow hot air circulation and promote caramelization.
- Temperature Control Trick: Let boiled eggs rest in ice water exactly 2 minutes to halt cooking process and create ideal jammy yolk consistency.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Lunch, Dinner, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 7g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 13g
- Cholesterol: 210mg