Root vegetable salad with fried eggs

Ingredients:

• 4 carrots, diced
• 4 parsnips, diced
• 1 small red onion, thinly sliced
• 1 clove garlic, finely chopped
• 1/4 cup extra-virgin olive oil
• 6 slices bacon, diced
• 2 tbsp. l. rice vinegar
• 150 g small arugula or mixed salad greens (about 8 cups)
• 0.5 cup fresh parsley leaves
• 1/4 cup grated Parmesan cheese, plus extra for sprinkling
• 4 large eggs

Preparation:

1. Preheat oven to 450°F (230°C). Combine carrots, parsnips, red onion, garlic, and 2 tablespoons olive oil on a baking sheet; season with 1/2 teaspoon salt and pepper. Bake, stirring halfway through, until the vegetables are tender, about 20 minutes.
2. Meanwhile, in a large nonstick skillet over medium heat, cook the bacon, stirring occasionally, until crisp, 8 minutes. Transfer with a slotted spoon to a paper towel-lined plate; drain most of the fat from the skillet, reserving 1 tablespoon.
3. Combine the remaining 2 tablespoons olive oil and vinegar in a large bowl. Add the roasted vegetables, bacon, arugula, parsley, and Parmesan. Season with salt and pepper and toss to combine.
4. Heat the skillet with the rendered fat over medium-high heat. Crack the eggs and cook until the whites are set, about 4 minutes. Serve the eggs with a salad, sprinkled with Parmesan cheese.