Arugula Salad with Roasted Carrots & Leeks, Topped with Poached Eggs

When in doubt, toss together some vegetables and put an egg on it! If you’re unfamiliar with poaching eggs and don’t feel like trying it this week, just fry one, it’ll be delicious.

Adapted from this recipe by Iris Van Rynbach (image source)

Ingredients

• 1 lb. small carrots, sliced into 1/2-inch chunks

• 1 leek, sliced at an angle into rings about ½ cm thick.

• 6 tablespoons olive oil

• Salt and pepper

• 2 tablespoons balsamic vinegar

• 1 teaspoon minced shallot

• 1 teaspoon Dijon mustard

• 1 bu. arugula

• ¼ cup slivered almonds, toasted

• ¼ cup grated Parmesan

• 1 tablespoon white vinegar

• 4 large eggs

Directions

1. Preheat oven to 425°F. Line a baking sheet with foil. Place carrots and leeks on sheet, drizzle with 2 Tbsp. oil, and sprinkle with 1/2 tsp. each salt and pepper; toss. Roast until browned, about 30 minutes, stirring occasionally. Let cool slightly.

2. In a bowl, whisk balsamic vinegar, shallot and mustard. Whisk in remaining 1/4 cup oil. Place arugula, almonds, Parmesan and carrots in a bowl. Toss with dressing; divide among 4 plates.

3. Bring 2 inches of water to a boil in a deep skillet. Reduce to a simmer over medium heat. Add white vinegar. Crack 1 egg into a teacup; slide into water; repeat with remaining eggs. Cook until whites are set, about 4 minutes; transfer to salads. Season with salt and pepper. Serve immediately.