Vegetable hash with poached eggs
4
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Poached eggs find their place firmly on the dinner menu with this potato-and-vegetable mix. Add hot buttered toast for filling supper
Ingredients
Potato(es)
500 g, (desiree) cut into 3cm pieces, unpeeled
Olive oil
1 tbs
Mushrooms
250 g, (button) quartered
Cherry tomatoes
200 g, halved
Egg(s)
4 medium
Wholegrain bread
4 slice(s), toasted
Reduced fat oil spread
1 tbs
Instructions
1
Cook potatoes in a large saucepan of boiling water for 10–15 minutes or until tender. Drain. Heat oil in a large non-stick frying pan over medium heat. Add potatoes and cook, turning occasionally, for 15 minutes or until browned and crisp. Transfer potatoes to a plate, then add mushrooms to pan and cook, stirring, for 2 minutes or until just tender. Add tomatoes and cook, stirring occasionally, for 2 minutes or until just tender. Return potatoes to pan and combine well.
2
Meanwhile, bring 5cm water in a large saucepan or deep frying pan to a simmer. Carefully crack eggs one at a time into a cup, then slide without splashing into simmering water. Cook for 3 minutes or until whites have set.
3
Divide potato mixture among four serving plates. Using a slotted spoon, remove eggs from frying pan and place on top of hash. Serve with hot toast, buttered with canola spread.
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