- 1 pound mixed root vegetables or butternut squash Such as potatoes, sweet potatoes, parsnips, turnips, carrots, etc.
- 1 tablespoon olive oil
- 1 small Fresno chili optional
- Salt and pepper to taste
- 2 fried eggs for serving
- Watercress or arugula optional, for serving
Cook the Root Vegetables:
Prepare the Maple-Lemon Vinaigrette:
In a small bowl, combine the lemon juice, maple syrup, and extra virgin olive oil. Whisk until smooth. Taste and season with salt. Set aside.
Fry the Eggs:
Once the root vegetables have finished roasting, use a spatula to remove them from the skillet and transfer to a paper-towel lined plate. Carefully wipe out the skillet, leaving some fat in the pan. Return the skillet to medium heat. Once hot, crack the eggs into the pan and cook until desired doneness is reached.
Calories: 317kcal | Carbohydrates: 34g | Protein: 8g | Fat: 18g | Sodium: 73mg | Fiber: 5g | Sugar: 11g | Vitamin C: 51mg