Melange of Roasted Summer Vegetables with Poached Eggs and Basil Chevre CreamServes 3
1 large eggplant, cut into large dice
2 medium zucchini, halved and sliced thickly
1 cup fresh corn kernals
12 crimini mushrooms
2 red bell peppers, cut julienne
1 bunch scallions, cut into 1 inch pieces
1 Tbsp olive oil
2 garlic cloves, minced
2 Tbsp balsamic vinegar
1 15 oz can diced tomatoes
sea salt to taste
red pepper flakes, to taste
1/4 cup fresh basil
2 Tbsp fresh oregano
2 Tbsp fresh parsley
3 oz chevre
goat milk (enough to thin)
2 Tbsp fresh basil, minced
1 tsp vinegar
1/2 tsp sea salt3 cups water
6 large organic eggs
To roast veggies, preheat oven to 475 degrees, line 2 large baking sheets with foil, and spray with non-stick spray. Toss eggplant, zucchini, peppers, mushrooms, corn and scallions with just enough oil to coat and spread out on 2 pans. Roast for about 15 to 20 minutes, until veggies are tender and starting to brown at edges. Remove from oven. Meanwhile, heat 1 Tbsp olive oil in a large saucepan and add garlic. Saute for a minute until fragrant, then add balsamic, tomatoes, sea salt, red pepper flakes, and let simmer for 10 minutes. When other veggies are done roasting add them to the pot, along with the herbs and stir to combine. Remove from heat and keep warm.
To poach eggs, heat water to a simmer in a medium saucepan with the vinegar and salt. Crack an egg into a ramakin. Stir water with a spoon to swirl, and carefully pour egg into it. Let cook for 3-4 minutes or preferred doneness, and remove with a slotted spoon to a paper towel lined plate. Repeat with other eggs.
To make chevre cream, mix chevre with just enough goat milk to make it the consistency of sour cream, then stir in basil.
To plate, spoon the veggie mixture between each of 3 plates dividing evenly, then top each with 2 poached eggs and a little of the chevre cream. Sprinkle eggs with a little fleur de sel and freshly ground black pepper if desired. Serve!