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Spring Vegetable Rösti with Poached Farm Eggs

Active Time: 20 minutes / Cook Time: 20 minutes / Total Time: 40 minutes

Makes 2 servings

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  • 1 medium zucchini, cut into thick half-moon slices
  • 1 red bell pepper, diced
  • 2 shallots, sliced thick
  • 8 asparagus spears, cut into thirds
  • 1 tablespoon coconut oil
  • 1 teaspoon fine sea salt
  • ¼ teaspoon ground black pepper
  • Juice of ½ lemon
  • 1 quart water
  • 2 eggs
  • Optional to garnish: parsley, avocado slices


  1. Preheat oven to 400 degrees F.
  2. Toss vegetables in a large bowl with coconut oil, salt and pepper.
  3. Spread on a non-stick baking sheet or line a baking sheet with all natural parchment paper first. Roast in a preheated oven for 10-12 minutes or until the vegetables start to brown but are still slightly firm.
  4. Bring water and lemon juice to a simmer in a medium saucepan.
  5. Gently add cracked eggs to water and let simmer for 4-5 minutes.
  6. Remove with a slotted spoon and pat on a kitchen towel to remove any excess water.
  7. Divide vegetables on two plates. Top with poached eggs. Fresh chopped herbs are a nice touch to finish this dish. Some of my favorites are parsley and tarragon.