Mustard Glazed Roast Vegetables with Poached Egg

Gluten Free
Paleo
Vegetarian
Low Calorie

This recipe provides a wonderful, new way to use your wholegrain mustard. It makes it easy to turn humble root vegetables into an exciting dish served with perfectly poached eggs.

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Nutrition Per Serving

Calories 724
Carbs 58.5g
Fat 51.4g
Fibre 10.8g
Protein 12.3g
Sugar 36.2g

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Follow the recipe steps below

0.0 min
Preheat the oven to 180C.
0.5 min
Peel and chop into small 2 cm cubes the beetroot, red onion, carrot and parsnip.
7.0 min
Trim the green beans, removing the ends.
8.0 min
Mix together the honey, mustard and half of the olive oil in a bowl.
9.0 min
Spread the chopped vegetables over a baking tray and drizzle with the remaining olive oil.
10.0 min
Season the vegetables lightly with salt and pepper and place in the oven to cook until softened (approximately 20-30 minutes)
15.0 min
Bring a saucepan of water to the boil.
16.0 min
Remove the vegetables from the oven for a moment.
16.5 min
Add the green beans and then brush the vegetables with the honey-mustard mixture.
25.0 min
When the water is boiling, stir the water in a clockwise direction to create a gentle spinning motion.
26.0 min
Quickly crack the egg(s) in the center of the pan and allow to cook until ready to your tastes.
30.0 min
Remove the vegetables from the oven and distribut among serving plates.
31.0 min
Using a slotted spoon, scoop the egg(s) from the boiling water and place atop the vegetables on the serving plate(s).
32.0 min
Crack freshly cracked pepper atop the egg and serve.