GRILLED ROOT VEGETABLE BREAKFAST HASH WITH CRUNCHY POACHED EGG
Number Of Ingredients 20
Steps:
- Preheat oven to 400 °F. Puncture the potatoes in a few spots and wrap each in foil with a pinch of salt. Wrap the beets in separate foil with a pinch of salt and 1 tsp olive oil. Place the parsnip or carrot slices along with the onion in a separate piece of aluminum foil and drizzle with olive oil and a little salt and pepper. Wrap to seal.
- Place all vegetable packages in the oven and roast the beets and potato about 40 minutes. Remove the carrot and onion after about 15-20 minutes.
- Turn on the barbecue. Remove the beets from the foil and slip off the skins. Cut into quarters. Remove the potatoes and cut in half and then quarters and toss in olive oil. Remove the carrots and onion from the foil.
- Toast the caraway, fennel and sesame seeds in a dry sauté pan. Cool and toss with 1 tbsp of clarified butter, and 2 tbsp of each cereal. Set aside to cool.
- In a blender, combine the Tobasco, maple syrup, browned butter, olive oil, sherry vinegar, juice of half a lemon and salt and pepper to taste.
- Grill the potatoes, carrots, onions and beets on the barbecue for a couple minutes on each side to get some char and smoke. Grill the kale leaves quickly just to wilt slightly.
- Bring a pot of water to a boil and add 1 tbsp white wine vinegar. Poach eggs and remove with a slotted spoon. Allow to dry on paper towel.
- To plate, divide the vegetables and kale among four plates. Drizzle some of the vinaigrette over each plate. Set a poached egg on each plate and finish with seed crunch and a little finishing salt. Serve immediately.
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Azni Ghumman
[email protected]This was just okay. I've had better breakfast hashes.
IKERl Ifesinachi
[email protected]The vegetables were a bit undercooked for my taste. I would recommend roasting them for a few minutes longer.
Jordan Dowdy
[email protected]This was a bit too oily for my taste. I would recommend using less olive oil next time.
Moka Loca
[email protected]This was a great recipe for a quick and easy breakfast. I used pre-roasted vegetables and it was still delicious.
NOYON Islam FF channel
[email protected]I loved the crunchy topping on this hash. It added a nice contrast to the soft vegetables and eggs.
Hambari Hussein
[email protected]This was a great way to use up leftover vegetables. I had some roasted carrots and parsnips that I used in the hash. It was delicious!
victor wanjala
[email protected]This was easy to make and very tasty. I used a variety of root vegetables and they all roasted perfectly. The poached eggs were a nice touch.
anwar hossin
[email protected]This was delicious! I loved the combination of flavors and textures. The vegetables were roasted perfectly and the poached eggs were so creamy. I will definitely be making this again.
chukwurah Precious
[email protected]This was a great recipe for a vegetarian breakfast. The vegetables were roasted to perfection and the poached eggs were cooked just right. I would definitely make this again.
Noluthado Shabangu
[email protected]This recipe was a bit too bland for my taste. I added some extra spices and herbs to the vegetables and it was much better. I would also recommend using a different type of breadcrumb for the topping. I used panko breadcrumbs and they were a bit too
Mapalo Mubenshi
[email protected]I've made this recipe several times and it's always a hit. The vegetables are always tender and flavorful, and the poached eggs are cooked perfectly. I love serving this hash with a side of avocado and salsa.
Abdul Karim Osman
[email protected]This was a great recipe for a quick and easy breakfast. The vegetables were roasted in no time and the poached eggs were done in just a few minutes. I would definitely recommend this recipe to anyone looking for a healthy and delicious breakfast.
Jennifer andrew
[email protected]I'm a big fan of root vegetables, so I was excited to try this recipe. I wasn't disappointed! The vegetables were roasted to perfection and the poached eggs were cooked perfectly. I would definitely make this again.
Fami Adem
[email protected]This recipe was easy to follow and the results were delicious. I especially liked the way the vegetables caramelized in the oven. I served this hash with a side of avocado and it was perfect.
Janet Nakhumicha
[email protected]I loved the crunchy topping on this hash. It added a nice contrast to the soft vegetables and eggs. I used panko breadcrumbs, but I think crushed nuts or even crumbled bacon would also be good.
Evans Kofi
[email protected]This was a great way to use up some leftover vegetables. I had some roasted sweet potatoes, carrots, and parsnips, and they worked perfectly in this hash. The poached eggs added a nice touch of richness.
Mateen Mirza
[email protected]I'm not usually a fan of breakfast hash, but this recipe changed my mind. The roasted vegetables were tender and flavorful, and the poached eggs were cooked perfectly. I would highly recommend this recipe.
Mary Lee
[email protected]This breakfast hash was a delightful surprise! The combination of roasted vegetables and poached eggs was perfect, and the crunchy topping added a nice textural contrast. I will definitely be making this again.