Steamed Winter Veggies with Poached Eggs and Herb-Caper Vinaigrette Recipe
Introduction
Steamed Winter Veggies is a simple, healthy dish that highlights the natural flavors of seasonal vegetables. With tender potatoes, leeks, broccolini, and perfectly steamed eggs, it’s dressed in a bright, tangy vinaigrette that brings everything together beautifully.
Ingredients
- 1½ lb. baby Yukon Gold potatoes, halved if larger than 1″
- 8 leeks, white and light green parts only, trimmed, cut crosswise into 2″ pieces
- 8 large eggs
- ½ cup extra-virgin olive oil
- ¼ cup sherry vinegar
- 1 tsp. honey
- Pinch of cayenne pepper (optional)
- 1½ tsp. kosher salt, divided
- ¼ cup finely chopped parsley
- 3 Tbsp. capers, drained
- 2 bunches broccolini, trimmed, larger stalks halved lengthwise
- Mayonnaise (for serving)
Instructions
- Step 1: Set a steamer basket in a large pot filled with about 1″ of water. Cover the pot and bring the water to a boil over high heat.
- Step 2: Place the potatoes, leeks, then eggs in the steamer basket. Cover and steam for 10 minutes. Using tongs, transfer the eggs to a bowl of cold water.
- Step 3: Meanwhile, whisk together olive oil, sherry vinegar, honey, cayenne pepper (if using), and 1 teaspoon of salt in a small bowl. Stir in the chopped parsley and capers, then set the dressing aside.
- Step 4: Add the broccolini to the steamer basket on top of the potatoes and leeks. Season with the remaining ½ teaspoon salt. Cover and steam until the broccolini is tender, about 3 to 5 minutes.
- Step 5: While the broccolini cooks, peel the eggs and break them or cut them in half.
- Step 6: Spoon a bit of mayonnaise into wide shallow bowls or on plates. Divide the potatoes, leeks, broccolini, and eggs among the bowls or plates, then drizzle with the reserved dressing.
Tips & Variations
- If you prefer a creamier dressing, add a spoonful of Dijon mustard to the vinaigrette for extra depth.
- Substitute sherry vinegar with apple cider vinegar for a different but complementary acidity.
- Try adding toasted nuts like almonds or pine nuts for extra crunch and flavor.
- For a vegan version, omit the eggs and mayo, and use a tangy tahini drizzle instead.
Storage
Store any leftover steamed vegetables and eggs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or steam briefly to warm without overcooking. Dress with fresh vinaigrette just before serving to maintain texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other vegetables in this recipe?
Yes, feel free to substitute or add seasonal vegetables like carrots, cauliflower, or Brussels sprouts. Just adjust steaming times accordingly so everything is tender but not overcooked.
How do I know when the eggs are cooked perfectly for steaming?
The 10-minute steam time typically results in firm yet tender hard-boiled eggs. If you prefer softer yolks, reduce steaming time by a minute or two. Immediately cooling eggs in ice water after cooking stops the cooking process and makes peeling easier.
PrintSteamed Winter Veggies with Poached Eggs and Herb-Caper Vinaigrette Recipe
A vibrant and healthy dish featuring tender steamed baby Yukon Gold potatoes, leeks, broccolini, and perfectly cooked eggs, all elevated with a zesty sherry vinegar and caper dressing. Served with a touch of creamy mayonnaise, this recipe is a delightful balance of fresh vegetables and tangy flavors, perfect for a light meal or side dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Vegetable Side Dish
- Method: Steaming
- Cuisine: American
- Diet: Gluten Free
Ingredients
Vegetables & Eggs
- 1½ lb. baby Yukon Gold potatoes, halved if larger than 1″
- 8 leeks, white and light green parts only, trimmed, cut crosswise into 2” pieces
- 2 bunches broccolini, trimmed, larger stalks halved lengthwise
- 8 large eggs
Dressing
- ½ cup extra-virgin olive oil
- ¼ cup sherry vinegar
- 1 tsp. honey
- Pinch of cayenne pepper (optional)
- 1½ tsp. kosher salt, divided
- ¼ cup finely chopped parsley
- 3 Tbsp. capers, drained
For Serving
- Mayonnaise (for serving)
Instructions
- Prepare Steamer and Start Steaming: Set a steamer basket in a large pot filled with about 1 inch of water. Cover the pot and bring the water to a boil over high heat to create steam for cooking.
- Steam Potatoes, Leeks, and Eggs: Place the halved baby Yukon Gold potatoes, leeks, and then the eggs into the steamer basket. Cover the pot and steam for 10 minutes. Once done, carefully transfer the eggs using tongs into a bowl of cold water to cool.
- Make the Dressing: While the vegetables and eggs steam, whisk together extra-virgin olive oil, sherry vinegar, honey, cayenne pepper (if using), and 1 teaspoon of kosher salt in a small bowl. Stir in finely chopped parsley and drained capers, then set the dressing aside to allow flavors to meld.
- Steam Broccolini: Add the broccolini to the steamer basket on top of the potatoes and leeks. Sprinkle with the remaining ½ teaspoon of kosher salt. Cover and continue steaming until the broccolini is tender, about 3 to 5 minutes.
- Prepare Eggs: Peel the cooled eggs and either break them into pieces or cut them in half as preferred.
- Assemble and Serve: Spread a small amount of mayonnaise in wide, shallow bowls or on plates to serve as a base. Divide the steamed potatoes, leeks, broccolini, and eggs evenly among the bowls or plates. Drizzle the prepared parsley and caper dressing over the top and serve immediately.
Notes
- Using a steamer basket ensures the vegetables retain their nutrients and natural flavors.
- Cooling the eggs in cold water stops the cooking process and makes peeling easier.
- Adjust the seasoning and honey in the dressing to suit your taste preference.
- Mayonnaise can be replaced with Greek yogurt for a lighter option.
- This dish can be served warm or at room temperature, making it versatile for various occasions.
Keywords: steamed vegetables, baby potatoes, leeks, broccolini, sherry vinegar dressing, healthy side dish, easy vegetable recipe
