Source: Everyday Food Magazine
3/4 lb. fingerling potatoes, halved lengthwise
1 medium yellow onion, diced medium
2 carrots, cut into 1/2-inch rounds
1 large beet, scrubbed, peeled, and cut into 1/2" wedges
1 large sprig rosemary
3 T. olive oil, divided
sea salt and pepper
4 large eggs
1 head red leaf lettuce, trimmed and leaves torn into bite-size pieces
1 T. lemon juice plus wedges for serving
Preheat oven to 425 degrees. On a rimmed baking sheet, toss potatoes, onion, carrots, beets, and rosemary with 2 T. oil; season with salt and pepper. Roast vegetables until golden and tender, about 30 min.
Meanwhile, in a straight-sided skillet, heat 2" water over medium until a few bubbles rise to the top. Crack eggs, one at a time, into a small bowl and gently pour into skillet. Cook, undisturbed, until whites are just set and yolks are still runny, 3-4 min. With a slotted spoon, transfer eggs to a paper-towel-lined plate.
Transfer roasted vegetables to a large bowl and toss with lettuce, lemon juice and remaining 1 T. oil; season with salt and pepper. Divide among four plates; top with poached eggs, and serve with lemon wedges.