vegetable hash with poached eggs
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This looks like a lot of ingredients, but if comes together quickly. Cook the squash mixture while you are waiting for the water for the eggs to come to a boil. While the squash mixture rests, you can poach the eggs. I usually poach 2 or 3 eggs for my son or men. I always serve toast on the side.
yield
4 serving(s)
prep time
20 Min
cook time
20 Min
method
Stove Top
Ingredients For vegetable hash with poached eggs
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4 tspolive oil
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1 cvidalia onion, chopped (or other sweet onion)
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1 cfingerling or red potatoes, sliced 1/4 inch thick
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1 tspherbes de provence
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1 czucchini, diced
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1 cyellow squash, diced
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1 cgreen beans, trimmed and cut into 1/2 inch pieces
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1/2 tspkosher salt
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1/2 tspblack pepper, freshly ground, divided
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2 ctomatoes, seeded and chopped
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2 Tbspchives, thinly sliced
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2 Tbspfresh flat-leaf parsley, chopped
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1 Tbspwhite vinegar
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4 lgeggs
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1 ozparmesan cheese, shredded
How To Make vegetable hash with poached eggs
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1Heat a large nonstick skillet over medium-high heat. Add oil, swirl to coat. Add onion, potatoes, and herbes de Provence; spread the mixture in a single layer in the pan. Cook 4 minutes, without stirring, or until the potatoes are lightly browned.
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2Reduce heat to medium. Stir in zucchini, yellow squash, beans, salt, and 3/8 teaspoon pepper; cook 3 minutes. Remove the pan from heat; cover and let stand 5 minutes. Stir in the tomato, chives, and parsley.
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3Add water to a large skillet, filling 2/3 full; bring to a boil. Reduce heat to a simmer. Stir in vinegar.
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4Break each egg into a custard cup. Gently pour the eggs in to the pan of water; cook 3 minutes or until the desired degree of doneness. Carefully remove the eggs from the pan using a slotted spoon.
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5Divide the squash mixture evenly among 4 plates; top each serving with 1 egg. Sprinkle eggs evenly with the remaining 1/8 teaspoon pepper and Parmesan cheese.
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