Boiled Root Vegetables with Chives and Soft Boiled Egg

This is an example of a meal that Solin would create to include in your personalized meal plan.

Boiled Root Vegetables with Chives and Soft Boiled Egg

YOUR SOLIN GENERATED RECIPE

Boiled Root Vegetables with Chives and Soft Boiled Egg

Enjoy a hearty and rustic dish featuring a medley of tender boiled root vegetables gently infused with fresh chives, crowned with perfectly soft-boiled eggs. This simple yet satisfying recipe brings warmth and natural sweetness from the vegetables, balanced with the richness of soft egg yolks, making it an ideal option for any meal.

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NUTRITION

554kcal
Protein
34.4g
Fat
25.7g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

1 cup chopped carrots (150g)

1 cup chopped parsnips (150g)

1 medium turnip (100g)

2 tbsp fresh chives

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PREPARATION

  • 1

    Place the chopped carrots, parsnips, and diced turnip in a large pot and cover with water. Bring to a boil over medium-high heat.

  • 2

    Reduce the heat and let the vegetables simmer until they are tender when pierced with a fork, about 15-20 minutes.

  • 3

    Meanwhile, gently lower the eggs into a saucepan with water. Boil the eggs for about 6-7 minutes for a soft, runny yolk.

  • 4

    Once done, immediately transfer the eggs to a bowl of ice water to stop further cooking. Peel the eggs carefully.

  • 5

    Drain the vegetables and season lightly with salt and pepper if desired. Stir in the chopped fresh chives.

  • 6

    Slice the soft boiled eggs in half and serve them on top of the warm root vegetables.

  • 7

    Enjoy your comforting dish warm, perfect for breakfast, lunch, or dinner.

Boiled Root Vegetables with Chives and Soft Boiled Egg

This is an example of a meal that Solin would create to include in your personalized meal plan.

Boiled Root Vegetables with Chives and Soft Boiled Egg

YOUR SOLIN GENERATED RECIPE

Boiled Root Vegetables with Chives and Soft Boiled Egg

Enjoy a hearty and rustic dish featuring a medley of tender boiled root vegetables gently infused with fresh chives, crowned with perfectly soft-boiled eggs. This simple yet satisfying recipe brings warmth and natural sweetness from the vegetables, balanced with the richness of soft egg yolks, making it an ideal option for any meal.

NUTRITION

554kcal
Protein
34.4g
Fat
25.7g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

1 cup chopped carrots (150g)

1 cup chopped parsnips (150g)

1 medium turnip (100g)

2 tbsp fresh chives

PREPARATION

  • 1

    Place the chopped carrots, parsnips, and diced turnip in a large pot and cover with water. Bring to a boil over medium-high heat.

  • 2

    Reduce the heat and let the vegetables simmer until they are tender when pierced with a fork, about 15-20 minutes.

  • 3

    Meanwhile, gently lower the eggs into a saucepan with water. Boil the eggs for about 6-7 minutes for a soft, runny yolk.

  • 4

    Once done, immediately transfer the eggs to a bowl of ice water to stop further cooking. Peel the eggs carefully.

  • 5

    Drain the vegetables and season lightly with salt and pepper if desired. Stir in the chopped fresh chives.

  • 6

    Slice the soft boiled eggs in half and serve them on top of the warm root vegetables.

  • 7

    Enjoy your comforting dish warm, perfect for breakfast, lunch, or dinner.