Roasted Rainbow Carrots with Poached Egg & Frico





One of the most beautiful things about a poached egg, or a fried egg, is its amazing ability to turn the sparest of plates into a proper meal. Your salad needs something extra? Top it with an egg. Pancakes or waffles looking a bit lonely? Fried eggs will make it better. In this case, my roasted rainbow carrots, coated in olive oil and seasoned with some spiced herbed salt (Joe Beef brand), needed a friend. The addition of frico (cheese crisps) were the perfect salty and crunchy foil to the sweetness of the carrots.

Roasted Carrots
Serves 2 very hungry folks or 4 nibblers

7 medium sized carrots, peeled and halved
1 teaspoon of spiced salt (if not available, mix the salt with black pepper and dried herbs of your choice)
2 tablespoons of olive oil

Pre-heat oven to 375 F.
On baking sheet covered with parchment paper or aluminum foil, toss the carrots with olive oil and salt until thoroughly mixed. Arrange carrots in a single layer, sprinkling a bit more salt on top. Roast for about 30 minutes, flipping the carrots halfway through, until brown and tender.

Frico (Cheese Crisps)
Makes 4 waffers

1/3 cup of grated cheese (firm cheese like Parmesan or Pecorino is ideal, but anything you have on hand should be fine!)

Pre-heat oven to 375 F.
Sprinkle about 1 1/2 tablespoon of cheese over a prepared baking sheet. Spread the cheese into an even layer. Repeat three more times, making sure to leave a 3-inch space between each cheese spread. Bake for 6 to 8 minutes until the cheese is just about to brown. Remove from the oven. Use a spatula to lift the edges of the crisps and loosen them from the pan. Let them cool on some paper towel before serving.


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