John Myers
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Pan of Vegetables with Fried Egg
The perfect pan of vegetables with fried egg recipe with a picture and simple step-by-step instructions.
Vegetable pan:
- 300 g Triplets (small potatoes)
- 150 g Leek
- 150 g Carrots
- 2 tbsp Sunflower oil
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 0,5 tsp Sweet paprika
- 0,5 tsp Mild curry powder
- 100 ml Vegetable broth (½ teaspoon instant)
- 2 tbsp Sliced parsley
Vegetable pan:
- Peel, wash and quarter the triplets (small potatoes). Clean and wash the leek and cut into rings or thin strips. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade, cut in half lengthways and cut diagonally into slices. Heat the sunflower oil (2 tbsp) in a coated pan and fry / stir-fry the potato quarters for about 5 minutes. Add the carrot slices and leek rings and sauté / stir-fry for about 5 minutes. Season with coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches), sweet paprika (½ teaspoon) and mild curry powder (½ teaspoon) and deglaze / pour on the vegetable stock (100 ml). Let everything with the lid simmer / cook on medium level for approx. 18-20 minutes. The last few minutes without the lid, so that the liquid almost completely boils off. Finally fold in the chopped parsley (2 tbsp).
Fried eggs: (Here: twins!)
- Heat the butter (1 tbsp) in a coated pan. Put in 2 fried egg molds, crack open the eggs and let them slide carefully into the molds. Fry / cook on medium speed until the gel slowly solidifies. Season with coarse sea salt from the mill (2 big pinches each) and colored pepper from the mill (2 big pinches each).
Serve:
- Divide the vegetable pan on 2 plates and serve with the fried egg garnished with parsley.
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