Roasted root vegetables with Happy Eggs

11 ingredients
2 servings
35 mins


4 large Happy Eggs

5-6 small beetroot

6 tbsp olive oil

1 butternut squash, peeled, seeded & diced

1 tbsp chopped fresh rosemary

1 garlic clove

100g spinach, washed

1 tbsp capers, drained & coarsely chopped (optional)

1 tbsp Dijon mustard (optional)

1 tbsp chopped fresh parsley

Salt & pepper


1. Preheat your oven to 200°C / Gas 6.

2. Put the beetroot, 1 tbsp of the olive oil, and a pinch of salt on a sheet of aluminum foil and wrap thoroughly. Place in the oven on a baking tray and roast for about 1 hour.

3. After the first 30 minutes, add the butternut squash to the roasting dish, alongside the wrapped beetroot. Drizzle with oil and season to taste.

4. Meanwhile, heat a frying pan with a splash of oil and cook with spinach, garlic, capers and mustard, until the spinach has wilted. Set aside once cooked.

5. Heat a pan of boiling water and carefully add the eggs, boiling until cooked to preference (6 minutes for soft boiled, 8 for hard boiled). Allow to cool slightly, then remove shells and cut eggs in half.

6. Once everything is cooked, divide the vegetables between 2 plates. Place the eggs on top of the vegetables. Sprinkle over the chopped parsley, season to taste and serve immediately.

Serving tip

Season with a sprinkle of chilli flakes.


Learn more about the health benefits of eggs