1/4 cup grated parmesan cheese, plus more for topping
4 large eggs
Instructions
Preheat the oven to 450 degrees F. Toss the carrots,
parsnips, red onion, garlic and 2 tablespoons olive
oil on a baking sheet; season with 1/2 teaspoon salt
and a few grinds of pepper. Roast, stirring halfway
through, until tender and lightly browned, about 20
minutes.
Meanwhile, cook the bacon in a large nonstick skillet
over medium-high heat, stirring occasionally, until
crisp, 8 minutes. Transfer to a paper towel-lined
plate using a slotted spoon; discard all but 1
tablespoon of the drippings from the skillet.
Whisk the remaining 2 tablespoons olive oil and the
vinegar in a large bowl. Add the roasted vegetables,
bacon, arugula, parsley and parmesan. Season with
salt and pepper and toss.
Heat the reserved bacon drippings in the skillet over
medium-high heat. Crack in the eggs and fry until
just set, about 4 minutes. Serve over the salad and
top with more parmesan.
Originally Submitted
11/9/2014
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