Golden Egg and Berry Stack
A vibrant brunch centerpiece featuring perfectly poached eggs atop a bed of roasted berries, finished with a touch of fresh herbs. This American-inspired Mother’s Day recipe, ready in about 35 minutes, pairs large eggs, mixed berries, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large eggs
- 1 cup mixed berries
- 1 tbsp olive oil
- 1 tbsp fresh chives
- 1 tsp fresh thyme
- 1/4 tsp sea salt
- 1/8 tsp freshly ground black pepper
- 1 tsp butter
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Equipment for this recipe
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Instructions
- Step 1: Preheat oven to 400°F. Toss mixed berries with 1 tbsp olive oil, 1/4 tsp sea salt, and 1/8 tsp black pepper on a parchment-lined baking sheet.
- Step 2: Roast berries for 15 minutes until slightly caramelized and bubbling around the edges.
- Step 3: Meanwhile, bring a small saucepan of water to a gentle simmer with 1 tsp vinegar. Crack 4 large eggs into the water, poaching for 3 minutes until whites are set but yolks remain runny.
- Step 4: Remove berries from oven. Place 1/2 cup roasted berries on each plate, top with 1 poached egg, and drizzle with 1 tsp melted butter.
- Step 5: Garnish with 1 tbsp chopped fresh chives and 1 tsp fresh thyme leaves.
