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BREAKFAST ROAST-UP
The Rodale Test Kitchen's vegetable-centric spin on the full English breakfast takes the major elements of the classic fry-up—potatoes, tomatoes, even the bacon—and roasts them in the oven, resulting in a meal that’s healthier (and way easier to clean up after!) yet still unbelievably satisfying. For maximum flavor and nourishment, seek out stone-ground, organic, whole grain bread. Then use the bacon drippings—a delicious and healthy monounsaturated fat—to fry up some eggs to top off the lot.
Serves 4
8 ounces baby Yukon Gold potatoes, halved
8 ounces frozen pearl onions, thawed
8 ounces young carrots, tops trimmed
2 teaspoons chopped fresh rosemary
2 tablespoons extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
8 strips thick cut organic, pasture-raised bacon
8 ounces asparagus, trimmed and cut into 2-inch pieces
4 ounces oyster mushrooms, separated
3½ ounces sliced shiitakes
3½ ounces enokitake or beech mushrooms, separated in bunches
4 campari or small plum or cherry tomatoes
2 sprigs of thyme
8 large eggs
¼ cup finely chopped parsley
½ teaspoon lemon zest
8 ounces frozen pearl onions, thawed
8 ounces young carrots, tops trimmed
2 teaspoons chopped fresh rosemary
2 tablespoons extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
8 strips thick cut organic, pasture-raised bacon
8 ounces asparagus, trimmed and cut into 2-inch pieces
4 ounces oyster mushrooms, separated
3½ ounces sliced shiitakes
3½ ounces enokitake or beech mushrooms, separated in bunches
4 campari or small plum or cherry tomatoes
2 sprigs of thyme
8 large eggs
¼ cup finely chopped parsley
½ teaspoon lemon zest
1. Heat the oven to 400 degrees. On a large rimmed baking sheet, toss together the potatoes, onions, carrots, rosemary, 1 tablespoon oil, a large pinch of salt, and a few grinds of pepper. Roast until just starting to become tender, about 20 minutes.
2. Lay bacon strips in a cast-iron skillet. In a bowl, toss together the asparagus, mushrooms, tomatoes, thyme, 1 tablespoon oil, a large pinch of salt, and a few grinds of pepper. Add it to the roast vegetables in the oven and toss to combine. At the same time, place skillet with bacon in the oven on a separate rack. Roast until the tomatoes soften but don’t break apart, and bacon is crisp, about 15 minutes more.
3. Transfer bacon to a paper towel lined plate to drain, reserving fat in skillet. Toss the vegetables with the parsley and lemon zest and season to taste with salt and pepper.
4. In batches, add the eggs to the bacon fat and fry on the stovetop until the whites are set and the eggs are still runny, about 3 minutes. Divide roasted vegetables among 4 plates; serve with eggs and bacon.
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