Summer Veggie Avocado & Ricotta Toast
There are so many beautiful veggies right now! We choose not to choose between them.
‘ve been basically gone from the Internet for the past two days for a staff retreat, so if there has been any important news, I don’t know it – a weird feeling for this news junkie. Everything feels a little crazy right now. We are halfway through our remodel and things are in odd piles all over the house. We are living in the guest room, which feels so small even though it is bigger than our first bedroom in Portland. We’ve been spoiled by our giant attic bedroom, soon to be giant attic master suite!
I really loved being able to get out to the Montavilla Farmes Market last weekend – I’ve just started on the Board of Directors, and it was so nice to see the market in action. I picked up a lot of great spring veggies, and I also picked up some duck eggs! I wanted to try using them as soon as possible.
So on Monday night, I made this. Basically it’s comprised of everything that is in season in Oregon right now. It was a lovely, easy dinner, that I’ll definitely be repeating (though I will do some other duck egg experiments first ).
Here’s what you need:
Preheat the oven to 450 degrees. Toss the vegetables with the olive oil and coarse salt, and place in a foil-lined baking sheet. Bake for 30 minutes, or until the carrots are fork-tender.
When the vegetables are done, move them to serving sizes on plates. Heat the olive oil in a small skillet and crack the egg into a small dish like a ramekin.When the skillet is hot, slowly pour an egg into the hot pan, so that the bottom of the white starts to set before the egg yolk hits the pan (I used a spoon to hold the yolk back for a few seconds). Cook for a few minutes, until the white has set – the yolk will have set a little).
Lay the egg overtop the vegetables and season well with salt and pepper.