Vegetable Hash with Poached Eggs
This vegetable packed hash is a delicious and easy to make meatless meal!
Servings: 2 servings
Ingredients
Vegetable Hash
- 1/2 yellow onion, diced
- 1 red bell pepper, diced
- 1 large carrot, diced
- 1 zucchini, diced
- 1 summer squash, diced
- 1/2 pound asparagus, cut into 2 inch pieces, woody ends discarded
- 1/2 cup frozen corn
- 3/4 teaspoon kosher salt
- 1 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
Poached Eggs
- 4 eggs
- 2 teaspoons white vinegar
- 1 teaspoon kosher salt
Instructions
Vegetable Hash
- In a large skillet over medium high heat a tablespoon of oil. Saute the onion, pepper and carrot for about 3 minutes. Add in the asparagus, zucchini, summer squash, corn, salt, black pepper, and Italian seasoning. Cook the vegetables for another 4 minutes until just tender. Set aside and keep warm.
Poached Eggs
- In a large pot add water until it comes up about 2-3 inches on the sides. Bring the water to a simmer over medium heat then add in the vinegar and salt.
- Crack the eggs separately into small dishes. Using a slotted spoon create a whirlpool in the simmering water then gently pour 2 of the eggs individually into the swirling water.
- Let the eggs cook in the water for about 2-3 minutes depending on how soft you want them, then lift them out with the slotted spoon and let them drain on a paper towel while you repeat the process with the remaining two eggs.
- Sprinkle the eggs with salt and pepper then place them on top of the vegetable hash and serve.
Nutrition
Calories: 264kcal | Carbohydrates: 31g | Protein: 19g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 327mg | Sodium: 2199mg | Fiber: 9g | Sugar: 12g