FOOD + ENTERTAINING
2 large eggs, fried or poached (see
box 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
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 sea-
son with salt and pepper.
POACHED EGGS
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.
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.
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.
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.
Recipe from Cook Beautiful by Athena
Calderone
FALL 2019
47