Vegetable Breakfast Hash with Poached Eggs
0
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
2
Difficulty
Easy
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.
Ingredients
Cooking spray
4 spray(s)
Cauliflower
2 cup(s), chopped, small florets
Carrots
⅔ cup(s), thinly sliced
Yellow bell pepper
½ cup(s), chopped, coarsely chopped
Shallot
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
Egg
2 large egg(s)