Recipe: Roasted Root Vegetables with Poached Eggs

Last night I roasted a whack of yummy root vegetables for dinner.  The Robeau and I both a plate of them topped with a small minute steak that we split for a tasty bit o'protein.  Len went to town on the veggies as well.  Roasting yummy veg in the Fall is just thing to do, don't you think?  This time I threw together some Yukon Gold Potatoes (with the skin on), some Sweet Potatoes and whole bag of Parnsips.  I tossed them in some Olive Oil along with a few Onions, lots of Garlic and some Cajun Seasoning.  After about an hour in a 450 degree oven those bad boys were caramelized and deeeelish.  I can't bring myself to write this one up like a proper recipe because, come on now.  This is way too easy.

The thing is, we had lots of leftovers and I wanted to serve them tonight but in a new and yummy way.  While thinking obsessing over this on the subway ride home tonight, it hit me.  I needed to reheat those root vegetables and top them with poached eggs!  Only one problem.  I've never been able to poach an egg.  Oh, I've tried.  I've tried and I've failed.  Over and over and over again.

I've read one too many articles about how your eggs had to be no more than 2 days old or you needed to use champagne vinegar in the water, or your slotted spoon had to be titanium, and, and, and...let's face it, I choked.

So today, I went in there, boiled some salted water, stirred it to created a whirlpool of sorts and slid an already cracked egg into the whirlpool of water in the middle of the pot.  I waited 3 long minutes and...VOILA!

Perfectly Poached Eggs atop a mess of Roasted Root Vegetable served with fresh ground pepper and a wee bit of Sharp Cheddar Cheese grated on top.

Conquering your kitchen fears feels GOOD!

Verdict:  Oh. My. God. You. Guys.  If there's something stopping me from making this 7 days a week for brunch and dinner alike, I do not know what it is.  Let me know if you try this one out, I really think you should!