Vegetable Hash with Poached Eggs
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Vegetable Hash with Poached Eggs
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This vegetable packed hash is a delicious and easy to make meatless meal!
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Ingredients
Vegetable Hash
- 1/2 yellow onion diced
- 1 red bell pepper diced
- 1 carrot diced, large
- 1 zucchini diced
- 1 summer squash diced
- 1/2 pound asparagus cut into 2 inch pieces, woody ends discarded
- 1/2 cup corn frozen
- 3/4 teaspoon kosher salt
- 1 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
Poached Eggs
- 4 egg
- 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 Information
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Calories
264kcal
(13%)
Carbohydrates
31g
(10%)
Protein
19g
(38%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Cholesterol
327mg
(109%)
Sodium
2199mg
(92%)
Fiber
9g
(36%)
Sugar
12g
(24%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Calories | 264kcal | 13% |
| Carbohydrates | 31g | 10% |
| Protein | 19g | 38% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 327mg | 109% |
| Sodium | 2199mg | 92% |
| Fiber | 9g | 36% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
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