| OWL Venice
Poached Egg with Pesto Potatoes & Radish Salad
Total Time: 40 minutes | Servings: 2 servings
Roasted potatoes with a homemade vegan basil pesto, and a simple radish salad served with a poached egg and micro greens
Ingredients:
- 2 poached eggs
- 1 tbsp vinegar
- 2 cups peewee potatoes
- 1 tbsp olive oil
- Sea salt + pepper
- 2 cups radishes, thinly sliced
- ¼ cup mint leaves
- 1 tbsp olive oil
- 1 tsp honey (optional)
- ½ tsp apple cider vinegar
Vegan Pesto:
- ¼ cup pine nuts
- ½ lemon, juiced
- ¼ cup olive oil
- 1 cup basil leaves
- Sea salt + pepper
For Garnish:
- microgreens
Directions:
- Preheat the oven to 425℉. Add the potatoes to a roasting pan and toss with olive oil, sea salt and pepper. Roast for 25-30 minutes, or until tender.
- Bring a large pot of salted water to a boil. While you wait for the water to boil, make the radish salad by tossing together the radishes, mint, olive oil, honey, sea salt and pepper. Set aside.
- Make the pesto by adding all of the ingredients to a food processor and pulse until it creates a creamy sauce.
- Add a tablespoon of vinegar to the boiling water. Crack your egg one at a time into a small bowl. Create a vortex in the water by stirring with a spoon and slide your egg out of the bowl into the vortex. Cook each egg for 3 minutes.
- Once the potatoes are done cooking, toss them with half of the pesto sauce.
- Serve the potatoes alongside the radish salad. Top with the poached egg and extra pesto sauce with microgreens for garnish.
Claire Sporck
Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!
In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.
Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.