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.
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
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)
Instructions
1
In a medium microwave-safe bowl, combine the cauliflower, carrots, and 2 tbsp 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
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