Farm Veggies with Romesco Sauce (and Poached Eggs)

It is the absolutely, hands-down, best brunch to serve, ever! Think about it: a huge pan of fresh, in-season roasted veggies, a ton of poached eggs (or eggs of choice), and a delicious sauce to pour on top. Perfect. Use the left over sauce all through-out the week. Bonus!


Prep Time: 10 min
Cook Time: 40 min
Total Time: 50 min
  1. 4-6 fresh eggs (or more, for serving more people)
Romesco Sauce
  1. 1 cup Muir Glen fire-roasted crushed tomatoes
  2. 1 cup roasted red peppers, drained
  3. 1 garlic clove, crushed
  4. 1/2 cup raw slivered almonds
  5. Himalayan sea salt
  6. 2 tsp paprika
  7. Spicy Option: 1 tsp cayenne pepper
Vegetables (I buy in-season fresh vegetables)
  1. Asparagus
  2. Carrots
  3. Brussels Sprouts
  4. White Sweet Potatoes
  5. Onion
  6. Spinach
  7. 1 tbsp extra-virgin olive oil
  8. Sprinkle Himalayan sea salt


  1. 1. Preheat oven to 400
  2. 2. Clean and chop veggies
  3. 3. Line vegetables on baking sheet, sprinkle oil and salt and mix to coat
  4. 4. Roast for 40 minutes or until tender
  5. 5. While roasting, combine Romesco Sauce ingredients in your food processor, pulse until combined and thick, pour into bowl and set aside in refrigerator until ready to serve (note: this makes more sauce than you’ll likely need)
  6. 6. Make poached eggs
  7. -Fill a small/medium size pot with about 2 cups of water and 1 tbsp vinegar
  8. -Crack eggs individually into a ramekin
  9. -Once water is boiling, stir water with spatula until water is spinning slightly in a circular motion
  10. -Slowly pour egg into the spinning water; use spatula to slightly move it together if you need to
  11. -Let cook for about 3-4 minutes until egg white is opaque; spoon out with slotted spoon and set aside
  12. 7. When veggies are done, transfer to serving plate and serve with eggs and sauce!




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