This is a delicious traybake, long in the oven but easy to prepare. Ideal for a lazy Sunday where you have the time but not the will to do much. The veggies are mixed with a mustardy dressing and roasted, in the last couple of minutes, the eggs are cracked in to have a lovely runny yolk. In Jamie’s ‘Veg’ there is no accompaniment to this and I had it on it’s own also but I did think it would be a great side to some fish or a vegetarian alternative.
- 1 celeriac
- 2 onions
- 500g potatoes (Jamie recommends Maris Piper)
- 3 carrots
- 1 bunch fresh chives
- 2 tbsp olive oil
- 1 tbsp wholegrain mustard
- 4 large eggs
1.) Preheat the oven to 220 degrees C
2.) Peel the celeriac, potatoes, onions and carrots
3.) Slice the celeriac and potatoes finely. Chop the carrots into batons and the onions into slices.
4.) Chop the chives finely
5.) In a large mixing bowl, add the vegetables, the mustard, the chives the oil and some seasoning.
6.) Get right in with your hands to get all the dressing in
7.) Pour the veg into a roasting tin and cover with some tin foil
8.) Roast for 1 hour, take off the foil and roast for a further 10 minutes
9.) Make four dents in the layer of vegetables and in each crack in an egg
10.) Put back in the oven for a final 3 minutes until the eggs are poached and serve.