FALL-VEGETABLE AND QUINOA HASH WITH POACHED EGGS
Tender, nutty quinoa makes for a hearty hash when pressed with vegetables. Top each helping with a poached egg and you've got brunch.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Toss sweet potato with 1/2 teaspoon oil and 1/4 teaspoon salt; spread in an even layer on half of a rimmed baking sheet. Toss beets with 1/2 teaspoon oil and 1/8 teaspoon salt; spread on other half of sheet (so that beets don't discolor potatoes). Roast, stirring halfway through, until tender, 35 to 40 minutes.
- Meanwhile, bring a large saucepan of water to a boil; add vinegar. Break each egg into a teacup. Reduce heat so that water is just simmering. Slightly immerse 1 teacup, and gently slide egg into water. Use a spoon to fold edges of white over egg. Repeat with remaining eggs. Simmer until whites are just set but yolks are runny, 2 to 3 minutes. Transfer eggs to a towel using a slotted spoon, and drain.
- Thinly slice beet greens. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add greens, leek, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook until tender and lightly browned, 8 to 10 minutes. Stir in quinoa, thyme, and vegetables; press down using a rubber spatula. Cook until quinoa is warm, 1 to 2 minutes. Divide among 4 plates; top each with 1 egg, and season with a pinch of pepper.
Nutrition Facts : Calories 201 g, Cholesterol 211 g, Fiber 4 g, Protein 10 g, SaturatedFat 2 g, Sodium 338 g
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Raaj meer
[email protected]I'm not a big fan of poached eggs, but I loved them in this recipe. They were perfectly cooked and added a touch of richness to the hash.
Lucas David
[email protected]This recipe is a lifesaver on busy mornings. It's quick and easy to make, and it's a great way to get your daily dose of vegetables.
Dhwarje Ghising
[email protected]This hash is a great way to start your day. It's packed with protein and vegetables, and it's really delicious.
Fiko Man
[email protected]I love this recipe! It's so versatile. I've made it with different vegetables and it's always delicious.
Shehroz khan
[email protected]This recipe is a keeper! It's healthy, delicious, and easy to make. I highly recommend it.
Entyhero
[email protected]This hash was amazing! The roasted vegetables were perfectly caramelized and the quinoa was cooked to perfection. The poached eggs were the perfect finishing touch.
Yaron
[email protected]I've made this recipe several times now and it's always a hit. It's a great way to use up leftover vegetables and it's always delicious.
Razon Gazi
[email protected]This was a great recipe! I made it for a brunch party and everyone loved it. The hash was hearty and filling, and the poached eggs added a touch of elegance.
Hridoy Sheikh
[email protected]I'm not usually a fan of quinoa, but this recipe changed my mind. The hash was so flavorful and satisfying. I'll definitely be making this again.
Riyan Hasan Rana
[email protected]This recipe was easy to follow and the results were fantastic. The hash was packed with flavor and the poached eggs were cooked perfectly. I will definitely be making this again.
Evil Duck
[email protected]I made this hash for my family last weekend and it was a hit! Everyone loved the combination of flavors and textures. The roasted vegetables were especially delicious.
Hikmet Mohammed
[email protected]This Fall Vegetable and Quinoa Hash with Poached Eggs was an absolute delight! The flavors of the roasted vegetables and the quinoa blended perfectly, and the poached eggs added a touch of richness and creaminess. I would definitely recommend this re