I am an absolute sucker for colorful carrots! This recipe uses roasted carrots (rainbow or otherwise) with thinly sliced fennel. This recipe is a perfect side dish for pork, or it can be eaten as a light lunch. If you want to skip poaching eggs, try frying them or soft-boiling them.
Ingredients (Serves 2)
2 small bunches of carrots
1 small fennel bulb
2 eggs
Olive oil
Salt and pepper
Fresh parmesan cheese to taste
Flaky sea salt (optional)
Instructions
Prep Your Ingredients: Preheat oven to 400ºF. Trim and scrub the carrots. Trim the fennel and slice the bulb paper-thin crosswise.
Roast the Carrots: Heat enough olive oil to coat the bottom of a large skillet over medium high heat. Add the carrots and season with salt and pepper. Cook for five minutes or until beginning to brown on the bottoms. Flip and then transfer to the oven. Roast for about 20 minutes. At the 20 minute mark, add the sliced fennel to the skillet and roast for an additional 5-10 minutes or until the carrots are tender and the fennel is beginning to brown.
Poach the Eggs: After the carrots have been roasting for about 15 minutes, heat a small pan of water over medium high heat until just boiling. You want the temperature of the water to read about 180º on an instant-read thermometer. Crack an egg into a fine mesh sieve to remove excess egg whites. Carefully dip the egg into the water with one quick motion and cook until the whites have set, about 3 minutes. Repeat with a second egg.
Plate it up: Add the carrots and fennel to a serving plate and top with the poached eggs. Sprinkle with parmesan and just a bit of flaky sea salt. Enjoy!