This is another one of my easy recipes with vegetables. Here I serve them roasted in the oven. I use tomatoes, cauliflower, red onion and courgette but it can really be the mixture that you fancy.
1 person made this
1 whole cauliflower, divided into florets
4 tomatoes, cut into wedges
4 courgettes, thickly sliced
1 red onion, sliced
salt and pepper
1 drizzle olive oil
Method Prep:15min › Cook:40min › Ready in:55min
Preheat the oven to 200 C / Gas 6. Line a baking tray with aluminium foil or use a silicone mat.
Place the veg on the baking tray and drizzle with olive oil. Season with salt and pepper.
Roast till the veg are cooked but still have some bite, about 40 minutes.
Meanwhile bring water to the boil in a saucepan. Line 4 ramekins with a piece of cling film with plenty of overhang all around. Spray ligthly with oil and crack an egg into each ramekin. Add a pinch of salt. Lift up the cling wrap on all sides to form a packet and twist it gently to remove the air. Secure with cooking string.
Place the packets in the boiling water and cook until the white sets and the yolk is cooked to your liking, about 4 minutes. Remove, open the packet with a pair of scissors and take out the poached egg.
Serve each portion of the roasted veg with a poached egg.