BEET­ROOT AND EGGS ON RYE

Closer (UK) - - Food & Drink -

serves 4

300g beet­root, cut into wedges 2tsp olive oil 300g new pota­toes 3 eggs ½ red onion, sliced 2tbsp ex­tra-vir­gin olive oil Hand­ful rocket 1tsp whole­grain mus­tard 4 slices rye bread, cut length­ways 1 gar­lic clove, peeled and halved 12 cherry toma­toes, halved 1 spring onion, thinly sliced STEP 1 Pre­heat oven to 180°C/gas 4. In a roast­ing pan, toss the beet­root with the olive oil and sea­son. Roast for 30–35 mins un­til the skins be­gin to blis­ter. STEP 2 In a pan, bring pota­toes to the boil and sim­mer for 10 mins. Add eggs for an­other 6–7 mins. Re­move eggs and plunge into icy wa­ter. Cook pota­toes un­til ten­der. Drain, then halve. STEP 3 Com­bine the pota­toes, onion, 1tbsp of the oil and the mus­tard, then set aside. STEP 4 Toast the bread. While hot, rub with the cut side of the gar­lic. Trans­fer to plates, driz­zle over the re­main­ing oil. Peel and cut the eggs into wedges. STEP 5 Top the toast with rocket, pota­toes, beet­root, toma­toes, eggs and spring onion. Driz­zle with a lit­tle oil to serve.

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