Mustard Glazed Roast Vegetables with Poached Egg

Name: Mustard Glazed Roast Vegetables
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: servings
Ingredients: 3.00 Tablespoons Olive Oil; 1.00 Whole Eggs; 1.00 Whole Red Onion; 60.00 Grams Green Beans; 100.00 Grams Parsnips; 100.00 Grams Carrot; 60.00 Grams Beetroot; 25.00 Grams Honey; 20.00 Grams Wholegrain Mustard

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.

Recipe Creator

JustCook Kitchen

Lovingly created by our in-house chefs.

Nutrition Per Serving

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

Recipe Steps

0.0 min

Preheat the oven to 180C.

1
0.5 min

Peel and chop into small 2 cm cubes the beetroot, red onion, carrot and parsnip.

2
7.0 min

Trim the green beans, removing the ends.

3
8.0 min

Mix together the honey, mustard and half of the olive oil in a bowl.

4
9.0 min

Spread the chopped vegetables over a baking tray and drizzle with the remaining olive oil.

5
10.0 min

Season the vegetables lightly with salt and pepper and place in the oven to cook until softened (approximately 20-30 minutes)

6
15.0 min

Bring a saucepan of water to the boil.

7
16.0 min

Remove the vegetables from the oven for a moment.

8
16.5 min

Add the green beans and then brush the vegetables with the honey-mustard mixture.

9
25.0 min

When the water is boiling, stir the water in a clockwise direction to create a gentle spinning motion.

10
26.0 min

Quickly crack the egg(s) in the center of the pan and allow to cook until ready to your tastes.

11
30.0 min

Remove the vegetables from the oven and distribut among serving plates.

12
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).

13
32.0 min

Crack freshly cracked pepper atop the egg and serve.

14