Pan-Roasted Market Root Vegetables with Jammy Farm Eggs, Toasted Hazelnuts & Meyer Lemon-Dijon Vinaigrette

Instructions

1. 1

   Set a dry skillet over medium heat and add 1/4 cup raw hazelnuts. Toast, tossing frequently, until fragrant and golden-brown, about 4 minutes. Tip them onto a cutting board to cool, then give them a rough chop.

   5 min

   Tip: Keep a close watch—nuts turn from delightfully toasted to charred in the blink of an eye.

2. 2

   Bring a small pot of water to a rolling boil over high heat. Gently lower 2 large eggs into the water using a slotted spoon. Cook at a gentle boil for precisely 6 minutes and 30 seconds, then immediately transfer the eggs to an ice water bath to stop the cooking.

   8 min

   Tip: 6.5 minutes yields the holy grail of French bistro eggs: a firm white with an unctuous, jammy golden yolk.

3. 3

   Heat 1 tbsp extra-virgin olive oil and 2 tbsp unsalted cultured butter in a wide, heavy skillet over medium heat. When the butter foams and smells nutty, add 8 oz baby rainbow carrots, 8 oz baby Tokyo turnips, 6 oz baby golden beets, 4 sprigs fresh thyme, and 1/4 tsp flaky sea salt. Cover with a lid and cook gently for 6 minutes so the vegetables steam in their own sweet juices.

   6 min

   Tip: Gentle pan-roasting under cover traps steam to cook the dense roots through without drying them out.

4. 4

   In a small bowl, whisk together 1 tsp Dijon mustard, 1 tsp Meyer lemon zest, 2 tbsp Meyer lemon juice, 1 tbsp minced shallot, and a pinch of 1/8 tsp flaky sea salt. Slowly whisk in the remaining 3 tbsp extra-virgin olive oil until emulsified, then fold in 2 tbsp fresh chives.

   4 min

   Tip: Meyer lemons have an intoxicating floral sweetness that cuts through the earthy richness of butter and root veggies without being overly aggressive.

5. 5

   Uncover the skillet with the root vegetables. Add 1 tbsp minced shallot and increase the heat slightly to medium-high. Gently pan-roast, rolling the roots around in the seasoned butter for 5 to 6 minutes, until the vegetables are caramelized, glossy, and knife-tender. Discard the spent thyme sprigs.

   6 min

   Tip: Baste the roots with the pan juices as they caramelize to give them an irresistible mahogany glaze.

6. 6

   Toss 2 cups fresh wild watercress with 1 tablespoon of the prepared Meyer lemon vinaigrette and spread across two warm wide bistro bowls. Gently crack and peel 2 large eggs, then tear or slice them in half lengthwise. Arrange the warm, glazed roots over the greens, tuck the halved eggs alongside, scatter with 1/4 cup toasted hazelnuts, and spoon the remaining vinaigrette generously over everything. Finish with 1/8 tsp flaky sea salt and 1/4 tsp freshly cracked black pepper.

   4 min

   Tip: Tear the eggs open with your thumbs instead of slicing with a knife—the jagged edges catch the vinaigrette and warm butter beautifully.