I have a confession to make. I'm obsessed with reading menus. Sometimes when I’m bored, I will sit at my computer and read them online – one after another, like a menu-studying zombie. When I go to a restaurant with friends, I look up the menu online beforehand, just to save them from watching me dissect each and every selection. I’m also that annoying diner who thinks that I can piece together different menu items to build my own personal dish. Who do I think I am? Why don’t I just make it at home myself? I know, I know. It’s a control issue. I’ll work on it. Until then, if you are a server at a restaurant and see me walk through the door, ask for me to be sat in someone else’s section.
I committed that cardinal restaurant sin recently at brunch, where I felt the need to rearrange the menu selections. I wanted one menu item simply because it had roasted brussels sprouts, while another entrée featured poached eggs. When the server approached us, I performed my usual I-feel-so-bad-but-can-you-guys-make-this-instead act. “No problem,” the server graciously replied. Thankfully, I felt absolutely no shame for being such a crazy controlling bruncher.
Use any vegetables that you would like, but I chose to roast:
Salt and pepper
Preheat oven to 425 degrees. Halve the brussels sprouts and cut all vegetables into 1 inch pieces. Combine all vegetables in a bowl, coat with olive oil, and season with salt and pepper. Spread vegetables on a baking sheet in a single layer, being careful not to crowd them. Roast for 20-25 minutes, turning them halfway through.
Pour a few inches of water into a pot. On the stovetop, bring the water just to a simmer, where tiny bubbles begin to form. Using a spoon, make a whirlpool in the water. This helps the whites surround the yolk, making the egg more compact. Carefully crack an egg into a small bowl and then slide the egg into the water. Scoop the whites over the top of the egg with your spoon to help it out a bit. After 3-4 minutes, take the egg out with a slotted spoon. Repeat the process for the other egg. Place the eggs over the roasted vegetables. Garnish with more pepper, herbs, or some Parmesan cheese and enjoy!