Roasted Vegetables, spinach and egg salad - Dallas News | myFOXdfw.com

Roasted Vegetables, spinach and egg salad

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Thanks to Tom Fleming of Crossroads Diner for this recipe! crossroads-diner.com

ROASTED VEGETABLES, SPINACH & EGG SALAD
SERVES 4 PPL
INGREDIENTS:
8 LARGE EGGS
1 RED BELL PEPPER ROASTED
1 SMALL BASKET CRIMINI MUSHROOMS
1 BAG BABY SPINACH
1 BUNCH SCALLIONS
½ CUP FRESH BASIL LEAVES
JUICE OF ONE LEMON
3 OZ E.V.O.O.
¼ CUP TOASTED ALMONDS
SALT AND PEPPER TO TASTE
1 TBS WHITE VINEGAR

METHOD:
PRE HEAT OVEN TO 375 DEGREES.  PLACE ALMONDS ON TRAY AND BROWN IN OVEN.  TOSS PEPPERS IN BOWL WITH SALT AND PEPPER AND DASH OLIVE OIL.  PLACE ON PAN AND ROAST IN OVEN UNTIL SKIN BLISTERS.  REPEAT PROCESS WITH MUSHROOMS AND SCALLIONS. REMOVE MUSHROOMS AND SCALLIONS AND RESERVE ON STOVE TOP.  REMOVE PEPPER FROM OVEN, WRAP IN PLASTIC TIL COOL.  REMOVE SKIN FROM PEPPER, DESEED, AND CUT INTO LARGE DICE AND RESERVE. BRING 2 QUARTS WATER TO SIMMER AND ADD 1 TBS WHITE VINEGAR.  CAREFULLY PLACE CRACKED EGGS INTO SIMMERING WATER AND POACH FOR 3 MINUTES.  PLACE SPINACH, ROASTED VEGETABLES IN LARGE BOWL AND MIX
ADD JUICE OF LEMON AND OLIVE OIL AND SEASON WITH SALT AND PEPPER.  ARRANGE ON PLATE AND TOP WITH FRESH POACHED EGGS.

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