Roasted Peppers and Green Beans with Cream Cheese
- Savory
Bell peppers and green beans roasted until their edges caramelize, then finished with a tangy cream cheese sauce loosened with a little water. A savory traybake that needs no spices to taste full.
- Total
- 54 min
- Prep 12 · Cook 42
- Serves
- 3
- Difficulty
- Easy
You'll practice: Roasting · Emulsifying
Instructions
-
Heat the oven to 220°C. Core and deseed the bell peppers and the peppers, then cut them into 3 cm chunks. Trim the green beans and cut them in half. Cut the tomatoes into 2 cm wedges.
~10 min
-
Toss the bell peppers, peppers, green beans and tomatoes on the baking sheet with the oil, 0.5 tsp of the salt and the black pepper. Spread everything in a single layer.
~4 min
A single layer lets hot air circulate so vegetables roast and brown instead of steaming in their own moisture.
Dry the vegetables well before tossing them in oil: surface moisture steams them and stops the edges from caramelizing.
Roasting Spread vegetables in a single layer with space between pieces; crowding steams them and prevents the browned, caramelized edges that give flavor.
-
Roast until the peppers are tender and browned at the edges and the green beans are just tender, 25 to 30 minutes, stirring once halfway.
~30 min
Stirring once exposes new surfaces to the hot oven, so the edges caramelize evenly without burning.
Roasting Spread vegetables in a single layer with space between pieces; crowding steams them and prevents the browned, caramelized edges that give flavor.
-
While step 3 cooks
While the vegetables roast, whisk the cream cheese with the water and the remaining 0.25 tsp salt in a small saucepan over low heat until smooth and pourable, about 3 minutes. Keep warm.
~3 min
Low heat and steady whisking melt the cream cheese without splitting it into grainy curds.
If the cream cheese sauce tightens as it sits, whisk in another tablespoon of water off the heat rather than boiling it.
Emulsifying Whisk the cream cheese and water over low heat until smooth; if it looks grainy, lower the heat and whisk in a splash more water.
-
Make two shallow wells in the roasted vegetables and crack an egg into each. Return to the oven and bake until the whites are set and the yolks are as firm as you like, 6 to 8 minutes.
~8 min
Wells hold the eggs so they cook in place and don't slide off the vegetables.
-
Spoon the warm cream cheese sauce over the vegetables and eggs and serve straight from the tray.
~2 min
