On the holidays, I usually serve dairy at lunch and meat for dinner. This colorful “roast”, which is actually cooked on the stove, usually “wows” guests. It’s much easier than it looks!
If you prefer, instead of the boiled eggs you can use a thin frittata made with eggs and chopped parsley or spinach. It’s filling, so I would serve it after a vegetable soup or a light broth-based pasta soup.