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Recipe: Shaun Hergatt’s Poached Eggs with Avocado and Roasted Fall Vegetables


The renowned chef at Murray Hill's Juni relies on this fresh and healthy dish for protein, healthy fats, and flavor—at home.
avocado toast
(Photo: Flickr/premshree)

Renowned chef Shaun Hergatt brings in-season produce to life on each plate at his Murray Hill restaurant, Juni.  At home, his approach is pretty much the same.

Hergatt says he has to cook for himself since he’s super picky about ingredient quality, and not just for the sake of pleasing his palate. “I’m extremely body conscious,” he admits, citing a workout routine that includes hitting the gym four to five times a week for circuit training, lifting, and more.

One fresh and healthy dish he relies on for protein, healthy fats, and flavor? This simple avocado toast variation, with poached eggs and vegetables.

“This is a nutritious dish I enjoy preparing when I’m home for dinner. I rotate the vegetables as the season changes, and cooking them with olive oil as opposed to butter preserves their pure flavors,” he says.

Follow his lead and whip it up with the carrots and squash—or whatever you find at the farmers market that day. Not only are fresh veggies more nutrient-dense, “it’s naturally going to taste better,” Hergatt insists. He would know. —Lisa Elaine Held

Juni
Chef Shaun Hergatt (Photo: Juni)

Poached Eggs with Avocado, Roasted Fall Vegetables, Pumpkin Seeds, and White Balsamic Vinaigrette
Executive Chef Shaun Hergatt

Serves 1 (but easily adaptable for more)

2 slices whole wheat toast
Extra-virgin olive oil
1 ripened Hass avocado
2 eggs, poached
2 tablespoons pumpkin seeds, toasted in a 325 degree Farenheit oven for 8 to 10 minutes
2 carrots, peeled and cut into 1-inch slices
½ butternut squash, cut into 1-inch cubes
2 cloves garlic, minced
Salt and freshly-ground black pepper

For the White Balsamic Vinaigrette (unused vinaigrette can be easily stored for a week):

¾ cup extra-virgin olive oil
¼ cup white balsamic vinegar
Salt and freshly-ground black pepper

1. Preheat oven to 400 degrees Farenheit. Toss carrots, squash, and garlic on a sheet tray, lined with aluminum foil. Roast until tender, 30 to 35 minutes.
2. Mash avocado in a bowl with a fork. Season with salt and pepper.
3. To serve, place toast on plate and top with avocado spread. Add poached eggs on top and roasted vegetables on the side, tossed with pumpkin seeds and lightly dressed with white balsamic vinaigrette.

For more information, visit www.juninyc.com

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