Ina Garten roasted vegetables with jammy eggs, a make ahead brunch dish, started at Danny Meyer’s Maialino in NYC. She loved their version, so she built a simple recipe with butternut squash, potatoes, celery root, and carrots tossed in herb butter.
The eggs need exactly 6½ minutes at a low simmer for that runny, jammy center. Go even a minute longer and you get a chalky yolk instead of the golden, oozing one that makes everything come together.
Source: Go-To Dinners (2022)
Ina Garten Roasted Vegetables With Jammy Eggs
Course: BreakfastCuisine: AmericanDifficulty: Easy4
servings20
minutes50
minutes455
kcalCaramelized root vegetables and fingerling potatoes roasted on a sheet pan, finished with herb butter and served alongside soft-boiled eggs with golden, runny yolks.
Ingredients
2 cups (¾-inch) peeled and diced butternut squash (1 pound)
3 cups fingerling potatoes, halved or quartered (1 pound) (see note)
2 cups (¾-inch) peeled and diced celery root
2 cups (¾-inch) diced carrots, scrubbed (9 ounces)
3 large shallots, peeled, halved or quartered through the stem
Good olive oil
1 teaspoon minced fresh thyme leaves
2 tablespoons Garlic & Herb Butter, diced
Directions
- Preheat: Preheat the oven to 425 degrees.
- Season and roast: Place the squash, potatoes, celery root, carrots, and shallots on a sheet pan, drizzle with ¼ cup olive oil, and sprinkle with the thyme, 2 teaspoons salt, and 1 teaspoon pepper. Toss with your hands to coat, then spread out in one layer. Roast for 40 to 45 minutes, until tender and starting to brown, tossing occasionally. Add the butter and roast for 5 more minutes. Toss the vegetables with the melted butter.
- Cook the eggs: Meanwhile, fill a medium saucepan with water and bring to a boil. With a spoon, carefully lower each of the eggs into the boiling water and lower the heat until the water is at a low simmer. (You don’t want the eggs knocking around in boiling water or they will crack.) Cook the eggs for 6½ minutes exactly, remove them from the saucepan, run them under cool water, and peel.
- Plate and serve: Divide the roasted vegetables among four dinner plates. Place one egg in the middle of each, cut it in half, and sprinkle with chives, salt, and pepper. Serve hot with a slice of toasted bread.
- Make the herb butter: Place the butter in the bowl of an electric mixer fitted with the paddle attachment or use a hand mixer. Add the garlic, parsley, dill, scallions, rosemary, lemon zest, lemon juice, 1 tablespoon salt, and 1½ teaspoons pepper and mix on medium speed for 1 minute, until thoroughly combined.
FAQs
What can I use instead of fingerling potatoes?
Small Yukon Gold potatoes work just as well here. Cut them into halves or quarters so they’re roughly the same size as the other vegetables. You want even pieces so everything roasts at the same rate.
Can I prep the vegetables ahead of time?
Place the cut vegetables in a storage bag with a damp paper towel to keep them moist and crisp. They’ll hold in the fridge for up to a day, so you can do all the chopping the night before and just toss them on the pan when you’re ready.
How do I store leftovers?
The roasted vegetables keep well in the fridge for three to four days and reheat nicely in a 400-degree oven for about 10 minutes. Make fresh eggs when you reheat, though, because jammy eggs don’t hold up once they’re refrigerated.
Can I double this recipe?
Use two sheet pans if you’re increasing the batch. Crowding everything onto one pan traps steam, and the vegetables will end up soft and pale instead of caramelized and brown.
What if my eggs come out hard-boiled?
The two keys are simmer temperature and timing. Lower the heat so the water barely bubbles, and cook for exactly 6½ minutes. Pull them out right away and run under cool water to stop the cooking. A rolling boil knocks eggs around and cracks the shells.
