Steamed 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
Scale
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
