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Peachy the Magazine

Roasted Pumpkin and Brussels Sprouts with Poached Eggs

This recipe is featured in our October 2019 Food +Entertaining Article, Colorful Fall Salads.

Roasted Pumpkin and Brussels Sprouts with Poached Eggs
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Roasted Pumpkin and Brussels Sprouts with Poached Eggs

Course: Salads
Servings

2

servings

Potato and vegetable hash topped with a poached or fried egg is a tried-and-true weekend staple and one that evolves with the season. The possibilities are endless—kale and carrots, fava beans and beets—but in the fall, creamy caramelized pumpkin. Feel free to swap in sweet potatoes or butternut squash. Either way, do take the extra time to pull apart the sprout leaves before roasting them; you end up with a crackling texture that’s well worth the trouble. If you’re planning to serve this dish for company, you can poach the eggs in advance. Store them in cool water (to stop the cooking) until ready to use, and then warm them in hot water before serving.

Ingredients

  • 12 ounces pumpkin, peeled and cut into 1-inch cubes (about 2 cups)

  • 8 ounces Yukon gold potatoes, cut into 1-inch cubes

  • Extra virgin olive oil, for drizzling

  • Salt and freshly cracked pepper

  • 1 pound Brussels sprouts

  • 2 large eggs, fried or poached (see notes below for poaching technique)

  • ½ teaspoon finely minced habanero chilies (optional)

  • 1 small lemon, zested

  • 1 small handful fresh parsley, minced

  • Flaky sea salt, for serving

Directions

  • Preheat the oven to 425 degrees. Spread the pumpkin and potatoes on a baking sheet. Drizzle them with oil, and season with salt and pepper. Roast for 15 minutes.
  • Peel the outer leaves of the sprouts until you get to the small, white inner leaves, trimming each sprout’s bottom to help release more leaves. Place the leaves on a baking sheet, reserving the centers of the sprouts for another use. Toss the leaves with olive oil and season with salt and pepper.
  • Remove the pumpkin and potatoes from the oven. Toss and return them to the oven along with the sprout leaves. Roast until the vegetables are golden and tender and the leaves are crisp, 6 to 8 minutes.
  • While the vegetables are finishing in the oven, prepare the eggs.
  • To serve: Toss the roasted vegetables together with the habanero, if using. Divide them between two plates and top each with a fried or poached egg. Sprinkle with the lemon zest, parsley, and flaky sea salt.

Notes

  • Technique I: Fill a medium saucepan halfway with water. Add 1 tablespoon distilled white vinegar and bring it to a gentle simmer. You should see small bubbles around the bottom and edges of the pan, but do not let the water boil.
  • Technique II: Crack an egg into a ramekin. Using a spoon, stir the water in circles to make a gentle whirlpool. Gently pour the egg into the water. Simmer for 2 minutes, undisturbed, then remove it with a slotted spoon to a paper towel-lined plate. Repeat with the remaining egg.
  • Recipe from Cook Beautiful by Athena Calderone