This is our favourite weekend lunch de jour!! It’s an adaptation of something I saw jamie Oliver make. The beauty of it is I can prep it in the morning before we head out for the usual circuit of activities, bang it in the oven, set the timer and it’s ready for me to quickly warm the greens and poach the eggs when we all meet back at home for lunch.
(Eagle eyed readers will spot the addition of some prosciutto – this is entirely optional!)
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| Prep Time | 10 Mins |
| Cook Time | 20 Mins |
| Servings |
People
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Ingredients
- 1 sweet potato Peeled
- 2-3 carrots Scrubbed
- 1-2 parsnips Peeled
- 1 Tbsp rapeseed oil
- Pinch salt and pepper
- 1 Tsp dried oregano
- 4 Handfuls Frozen peas Or other green veg
- 1 Tbsp olive oil
- 1 Tsp Wholegrain mustard
- 1/2 lemon Juice only
- 4 Handfuls spinach
- 4 eggs
Ingredients
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Instructions
- Preheat the oven to 180oC.
- Grate the sweet potato, carrot and parsnip (feel free to substitute with another fibrous veg if you’d prefer). The quickest way to do this is in a blender if you have a grater attachment.
- Mix the grated veg and potato with the rapeseed oil, oregano (or other herb), salt and pepper and press into a baking tin.
- Bake in the heated oven for about 20 minutes until starting to brown at the edges.
- Mix the olive oil, lemon juice and mustard in a small bowl.
- After about 15 minutes of cooking time, warm the peas through (and/or other green veg) in some boiling water then drain and immediately mix through the spinach so that it starts to wilt.
- Mix the dressing with the greens.
- Pour this onto the top of the baked veg and return to the oven for a few minutes whilst you cook the eggs.
- Crack your eggs into small dishes or ramekins, then using, if you can, the boiling water from the peas, drop your eggs gently in and cook for 1-2 minutes until cooked to your liking.
- Dish up the veggies into bowls and lay your perfectly poached eggs in top and eat immediately!
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