Photo of Vegetable Breakfast Hash with Poached Eggs by WW

Vegetable Breakfast Hash with Poached Eggs

Total Time
25 min
15 min
10 min
Hash doesn’t always have to be made with potatoes. This one is chock-full of hearty vegetables: cauliflower, carrots, bell pepper, and kale. A shallot provides savory backnotes, and fresh thyme adds woodsy flavor. We top the hash with poached eggs, which we love for the way their gooey yolks enrich the plate. Don’t be intimidated by the idea of poaching eggs. It’s easier than you might think, and you can even do it a day or two ahead: Place the poached eggs in a container of cold water, and refrigerate. Reheat by submerging in hot water for 2 minutes.


Cooking spray

4 spray(s)

Uncooked cauliflower

2 cup(s), small florets

Uncooked carrot(s)

cup(s), thinly sliced

Yellow pepper(s)

½ cup(s), coarsely chopped

Uncooked shallot(s)

1 medium, thinly sliced

Fresh Tuscan kale

2 cup(s), stemmed and thinly sliced

Fresh thyme

1 tsp, leaves

Kosher salt

¼ tsp

Black pepper

¼ tsp


2 large egg(s)


  1. In a medium microwave-safe bowl, combine the cauliflower, carrots, and 2 tablespoons water. Cover and microwave on High for 3 minutes. Drain.
  2. Bring a small saucepan half-full of water to a simmer. Coat a medium nonstick skillet with cooking spray. Heat the pan over medium heat. Add the bell pepper and shallot to the pan; cook, stirring often, 2 minutes. Stir in the cauliflower mixture, kale, thyme, salt, and pepper; cook, stirring often, until starting to brown, 4 to 5 minutes.
  3. Meanwhile, crack each egg into a ramekin or custard cup; tilt the eggs into the pan of simmering water. Cook until the whites are set, about 3 minutes. Carefully lift the eggs out of the pan with a slotted spoon and drain on paper towels. Divide the hash between 2 plates; top each with an egg.
  4. Serving size: a generous 1 cup of hash and 1 egg