Roasted Vegetable Egg Salad

This easy recipe for roasted vegetable egg salad is a hearty variation on this lunchtime favorite, adding warm and healthy roasted veggies!

There’s something about roasting vegetables that is just some kind of magic.

Not that there is anything wrong with a plain old raw carrot, but when you take that same carrot, mix it up with some little potatoes and some beets and toss the whole thing with a little olive oil and salt and roast it until everything is warm and tender on the inside and a little crispy on the outside…that is Vegetable Magic.  And when you add in some cheese and top the whole thing off with a poached egg…hello, GORGEOUS!

Ready to give a whole new meaning to egg salad?  Let’s make it!

I am always up for a good egg salad – my torn egg salad is my egg salad favorite – but when the weather starts to chill down I love to give pretty much everything I’m making a warmer vibe.

And speaking of cooler weather, the little maple tree outside my kitchen door is just plain showing off this year.  So pretty!

Here’s how you make roasted vegetable egg salad!

You are going to roast up some carrots, beets and little potatoes with some salt and pepper and a handful of thyme, and while the roasting is happening you can poach the eggs.  If you are hesitant about poaching eggs, let me tell you that I was once a fearful egg poacher myself.

This easy recipe for roasted vegetable egg salad is a hearty variation on this lunchtime favorite, adding warm and healthy roasted veggies! Click to Tweet Then I worked up a guaranteed method to make them come out perfectly Every Single Time (click here for that) and now I can have a poached egg any old time I want.  So can you!

So poach yourself up a couple for this recipe, okay?  And if I haven’t talked you into it, this recipe works just fine with fried eggs too.

Once the veggies and the eggs are ready, it’s time to put it together.  If I have lettuce around I make a bed of it for the roasted veggies to go on, and if not I just put them right on the plate.  I like to dress up the veggies with either a drizzle of Caesar dressing or a handful of feta cheese just to give it a little zing.

Now pop that egg on top, break it so the egg yolk melts down onto the veggies, and there you have it – a whole new spin on egg salad!

I like to serve this as a light dinner, but it is also a great fancy first course if you are serving a main course that doesn’t include many veggies. Here’s a quick video to let you see how super easy this scrumptious salad is…

I’ll let you get to roasting now…

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