I am a big fan of vegetable and egg dishes, and this is a surprising take on the combination. The vegetables are not cooked, rather they are thinly sliced, gently pickled, and served under eggs. A mandoline or similar slicing device is ideal here; as the vegetables are raw, you want them thin enough to soften up before serving. You can also dice the vegetables. The eggs can be hard boiled, poached, fried, scrambled, your call. With some toast, this is a fine meal…
The amounts here are for 4 servings–increase or decrease according to your needs. I am using 1 1/2 c vegetables and 2 eggs per serving.
6 c thinly sliced or finely diced root vegetables–beets, carrots, radishes, turnips, celeriac, kohlrabi…
4 T vinegar
3 T extra-virgin olive oil
salt and pepper, to taste
buttered toast, for serving
1. Put vegetables on a baking sheet or platter. Combine vinegar, oil, salt, and pepper. Pour over vegetables and toss. Spread them out–you may need another dish. They will pickle faster this way. If you want to put them in a bowl you will need to gently toss several times to ensure that the vegetables are in contact with the dressing. Let them pickle for at least 15 minutes and up to an hour.
2. Prepare eggs, according to which style of cooked egg you have decided upon, and according to your own preferences. They are so many ways, some contradictory, to prepare each method of egg that I could write a book (maybe I will!). I will say that you may need to prep a warm oven to keep one batch of eggs warm while you do another batch. Or not, if you have a very large skillet.
3. Arrange vegetables on plates and top with the eggs. For hard boiled eggs, you can simply slice them in half, slice them entirely, or do what’s called mimosa–crumbling them over the vegetables. Serve with buttered toast.