Oddly enough, the inspiration for this dish began here http://www.davidlebovitz.com/2010/01/roasted-root-vegetable-wheat-ber/. Weird huh? I found myself with a vegetable bin of root vegetables and was looking for inspiration. And what I really mean by  that is, I drove by a fruit stand that had a giant box of root vegetables on sale for three bucks- so I HAD to buy it. Then we had to figure out what to do with them all….As I mentioned before, farmers markets are a dangerous place for us. I followed the preparation in the above recipe for roasting the vegetables; just changing the quantities for what I had on hand. We’ve been (trying) to prep ingredients for simple meals over the weekend or early in the week, in so that we reach for better things when were hungry, and because it saves dollars by not buying something on the go. For this breakfast and for the faro salad, listed above, I roasted the vegetables the night before. It made for a pretty great and easy breakfast dish. I did ultimately make the above recipe too, because I roasted A LOT of roots. But this turned out to be a great, quick breakfast, that looks fancy and was pretty delicious too.


1 small acorn squash, seeded, peeled, and cut into bite-size pieces

2 parsnips, peeled and

1 carrot, peeled and diced

1 medium white onion, chopped

1 GIANT rutabega (or a few ‘lil ones), peeled and diced

1 bunch Baby white turnips, washed and halved

1 bunch turnip greens, washed, patted dry, and chopped

1 tomato, diced

4-6 Sprigs of Thyme or 1 teaspoons dried

1/2 teaspoon dried Italian Seasoning (optional)

1/3 teaspoon chili flakes

1/2 teaspoon salt, divided

1/2 teaspoon pepper, divided

3 Tbs. olive oil, divided

2 eggs

smoked paprika to taste


Set oven to 450 degrees. Grab a 9×13 casserole dish and place squash, parsnips, rutabega, carrot, onions,  and turnips in it.

Drizzle two tablespoons of olive oil over vegetables and stir to coat. Use a bit more oil if needed.

Add all but a pinch of salt, pepper, and chili flakes.

Add thyme and italian seasoning, if using.


Roast the vegetables in the bottom third of the oven, stir once halfway though baking, for 20 minutes, or until cooked through and slightly browned.

Start a pot of water and set it to boil, for your eggs. (I add a pinch of salt, a drop of olive oil, and a splash of vinegar to the water for poached eggs.)

Grab a skillet, add a tablespoon of olive oil, set on medium-high heat.

Once your pan is hot, add turnip greens and tomato

Add remaining spice pinches: salt, pepper, and chili flakes

Cook until greens are wilted

Add roasted squash mixture.

Heat through.

By now your water should be boiling for eggs.

Crack eggs directly over pot , turn down to medium heat.

Cook-time is dependent on how well you like the yolks cooked. I like to wait until they float, and give them two-three minutes after that. (I know its a bit weird, but it works for me).

While waiting on the eggs, scoop your sautéed vegetables into bowls, or onto plates.

Top with cooked eggs.

Sprinkle with smoked paprika, salt, and pepper.

Bon Appetit!


Roots and Eggs

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