I aspire to nourish my body with the most healthful and fresh food possible. Recently, I got very serious about my plant-based eating pattern and stepped it up a notch by cutting out nearly all sugars, and I cut way back on eating out. I collect vegan and vegetarian cookbooks and recipes, and this is one of my newest favorites. I adapted this from a recipe I found on myrecipes.com. If you try it, leave a comment; and if you change it further, tell me what you did! Enjoy!
Veggie Breakfast Hash with Poached Eggs (serves 4)
3 teaspoons vegetable oil
1 cup chopped sweet onion
1 teaspoon herbes de Provence
1½ cup red or Yukon gold potatoes cut in ½” dice
1 cup zucchini cut in ½” dice
1 cup yellow squash cut in ½” dice
1 cup asparagus, cut in ½” pieces
2 cups chopped fresh tomatoes
4 large eggs
1 Tablespoon white vinegar
1 Tablespoon Parmesan cheese
Seasoned salt, to taste
Fresh ground pepper to taste
Heat a large nonstick skillet over medium-high heat. Add oil and swirl to coat the pan. Add onion, potatoes, and herbes de Provence; cover and cook 4 minutes. Stir/flip the potatoes mixture, cover and cook 4 more minutes or until potatoes are lightly browned.
Reduce heat to medium. Stir in zucchini, squash, and asparagus; cook, covered, about 4 minutes. Stir in chopped tomatoes and add salt and pepper to taste. Continue cooking until tomatoes release some of their juice and the liquid thickens slightly.
Meanwhile, add water to a large skillet or saucepan, until the water is about 3” deep in the pan; bring to a boil. Reduce heat; simmer. Stir in vinegar. Break each egg, one at a time, into a custard cup and then gently pour the egg into the water in the pan; cook 3 minutes or until desired doneness. (OR cook the eggs in an egg poaching pan inserted into a skillet or large saucepan that has half an inch of water simmering in it; cook for 4-5 minutes or until desired doneness).
Divide vegetable mixture into four shallow bowls. Carefully remove each egg from the poaching pan using a slotted spoon and top each serving of vegetables with one egg. Sprinkle with parmesan and salt/pepper to taste.
This recipe was inspired by a recipe on www.myrecipes.com