Vegetable Breakfast Hash with Poached Eggs
2 cup(s), small florets
⅔ cup(s), thinly sliced
½ cup(s), coarsely chopped
1 medium, thinly sliced
Fresh Tuscan kale
2 cup(s), stemmed and thinly sliced
1 tsp, leaves
2 large egg(s)
- In a medium microwave-safe bowl, combine the cauliflower, carrots, and 2 tablespoons water. Cover and microwave on High for 3 minutes. Drain.
- 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.
- 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.
- Serving size: a generous 1 cup of hash and 1 egg