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Ingredients

• 1 lb. red or yellow beets, or a combination
• 1 yellow onion
• 1/2 lb. sweet potatoes, peeled
• 1 1/2 lb. Yukon Gold or white boiling potatoes
• 3 Tbs. olive oil
• 3 garlic cloves, minced
• 1/2 tsp. salt, plus more as needed
• 1/4 tsp. freshly ground pepper, plus more, to taste
• 3 Tbs. chopped fresh flat-leaf parsley
• 4 eggs

Description

This Hearty Cold-weather Breakfast Dish Of Nutritious And Earthy Root Vegetables Topped With Eggs Is Especially Pretty When Made With A Combination Of Red And Golden Beets. Cut The Potatoes Last So They Don’t Have Time To Discolor, And Leave The Sk

Williams-Sonoma