VEGETABLE HASH WITH POACHED EGG
This is a clean-out-the-refrigerator sort of hash. I used red onion, red pepper, carrot, celery, kohlrabi and parsnip, all lingering in the produce drawer of my refrigerator. I like the texture of the root vegetables, and because they brown in the pan and there's ketchup involved, this dish tastes like traditional hash to me.
Provided by Martha Rose Shulman
Categories breakfast, easy, main course
Time 40m
Yield Serves four
Number Of Ingredients 9
Steps:
- Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring often, until it begins to soften, about three minutes. Add the remaining vegetables and a generous pinch of salt. Cook, stirring often, until the vegetables begin to soften, about five minutes.
- Stir in the ground cumin seeds and the paprika, and combine well with the vegetables. Continue to cook, stirring often, for 15 minutes until the vegetables are crisp-tender. Add the ketchup, and continue to cook, stirring, for another five minutes.
- Press the vegetable mixture down into a flat layer in the pan. Continue to cook on one side for five minutes. A crust should form on the bottom. Stir, then press down again and cook for another five minutes, until a crust forms again. Stir, taste and adjust salt, and add pepper. The vegetables should be thoroughly tender and the mixture nicely browned with a sweet edge. Remove from the heat.
- Spoon the hash onto plates, press down in the center, lay a poached egg on top and serve.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 9 grams, Carbohydrate 19 grams, Fat 12 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 410 milligrams, Sugar 3 grams, TransFat 0 grams
VEGETABLE HASH WITH POACHED EGGS
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large skillet over moderate heat. Add the leek and onion and saute until soft, about 5 minutes. Add the garlic, salt and pepper and saute another minute. Add the carrots, potatoes and scant 1/4 cup water to skillet. Cover and cook until vegetables are tender, 5 to 7 minutes.
- To the vegetables in the skillet, add the red pepper, poblano chile and mushrooms and saute until softened, 3 to 5 minutes. Add the cilantro and mix to combine, then turn the heat to high to lightly brown the hash.
- Meanwhile, poach the eggs: Bring 4 cups of water and the vinegar to a simmer in a deep saute pan. One at a time, tip each bowl over the water and let the eggs fall gently into the water. After 1 to 2 minutes, remove each egg with a slotted spoon and drain on paper towels.
- Divide the vegetable hash among individual plates, making a well in the center of each. Using a slotted spoon, carefully place a poached egg in the center of the hash. Serve warm with Salsa Roja.
NO-WORRY POACHED EGGS
Poaching eggs can give even the most experienced cook anxiety. Will the eggs stick to the bottom of the pot? Will I break a yolk? Will they all run together? How can I tell when they are done? On top of it all, because it takes a little bit of time to gently crack each egg and lower it into the simmering water, they aren't always done at the same time. With all this in mind, we set out to crack (ha!) the code. By putting the eggs in before the hot water, they hold their shape and cook at the same time. This method works as well for 2 eggs as it does for 8, so if you are thinking of making eggs benedict for the fam this weekend, this will take the worry out.
Provided by Food Network Kitchen
Time 10m
Yield 5 minutes
Number Of Ingredients 2
Steps:
- Put the vinegar in a small or medium saucepan (depending on how many eggs you are making). Gently crack the eggs into the vinegar. Holding the saucepan handle, rock or swirl the pot gently so the vinegar redistributes between the eggs. This will help start the coagulation of the whites.
- Bring a teakettle filled with water to a boil and then gently pour the water down the inside side of the pan until you have enough water to covering the eggs by about 2 inches.
- Cover and set a timer for 5 minutes. This will help set the eggs. Uncover, turn the heat on high and quickly bring to a boil. As soon as the water is boiling, turn off the heat. Push any foam that has risen to the top to the side and immediately remove the eggs with a slotted spoon. The whites will be set but the yolk will still be runny. For harder cooked eggs, boil for another 1 to 2 minutes.
VEGETABLE BARLEY SOUP WITH POACHED EGG
Provided by Lillian Chou
Categories Soup/Stew Egg Mushroom Onion Tomato Vegetarian Quick & Easy Low Cal High Fiber Lunch Barley Spinach Fall Winter Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (main course) servings
Number Of Ingredients 12
Steps:
- Cook onion and garlic with 1/2 teaspoon salt in oil in a large heavy saucepan over medium heat, stirring occasionally, until pale golden, about 10 minutes.
- Meanwhile, discard stems from mushrooms. Halve caps, then thinly slice crosswise. Add mushrooms and thyme to onion and cook, stirring occasionally, until mushrooms are softened, about 5 minutes. Stir in tomatoes with their juice, stock, barley, and 1/2 teaspoon each of salt and pepper and simmer briskly, covered, stirring occasionally, until barley is tender, 10 to 15 minutes. Stir in spinach and cook 1 minute, then season with salt.
- Meanwhile (if using eggs), bring 2 quarts water to a simmer with vinegar and 1 tablespoon salt in a wide medium saucepan.
- Break 1 egg into a cup and slide into water. Repeat with remaining eggs, spacing evenly. Poach at a bare simmer until whites are firm and yolks are still runny, 2 to 3 minutes. Transfer to paper towels using a slotted spoon.
- Serve soup in bowls, topped with eggs.
POACHED EGGS ON ROASTED VEGGIES
I was recently visiting my sister back east and she was experimenting recipes on me. This was one that came home with me!!! Works well as part of a brunch menu served with fruit salad --or-- a light dinner.
Provided by Abby Girl
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Coat mushrooms and squash with dressing. Place on baking dish. Broil 6" from heat until peppers and squash soften and brown; about 5 minutes. Turn peppers.
- Add mushrooms and broil until they are soft; about 3 minutes. Turn mushrooms and continue to broil unto cooked through.
- In a large skillet, poach eggs until cooked. Toast muffins.
- To Serve: Take 1 English muffing, top it with a portobello mushroom, then add some peppers and squash. Top with poached egg. Sprinkle with parmesan cheese and parsley if desired. If you want to get really fancy, drizzle the plate with a balsamic vinegar glaze.
- Variation: You could change the peppers to orange or green -- change the summer squash to zucchini.
Nutrition Facts : Calories 213.7, Fat 7.9, SaturatedFat 2, Cholesterol 213.3, Sodium 609.1, Carbohydrate 25.5, Fiber 4.5, Sugar 8.9, Protein 12.8
More about "veggie poached eggs recipes"
VEGGIE BOWL & POACHED EGGS – DR. KELLYANN
From drkellyann.com
Estimated Reading Time 50 secs
VEGAN POACHED EGG - NATURALLY NINA
From naturally-nina.com
Estimated Reading Time 3 mins
POACHED EGG RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
VEGGIE POACHED EGGS - EGGS
From worldrecipes.org
VEGAN POACHED "EGG" — MAGIC JELLY
From magicjelly.com.au
VEGETABLE AND GREENS HASH WITH POACHED EGG RECIPE
From myrecipes.com
GIANT VEG ROSTI | VEGETABLE RECIPES | JAMIE OLIVER RECIPE
From jamieoliver.com
EASY HERB AND VEGGIE POACH > QUICK & EASY EGG RECIPES ...
From life-health-happiness.com
PERFECT POACHED AGA EGGS – THE AGA VEGGIE
From agaveggie.com
MEXICALI POACHED EGGS RECIPE BY VEGGIE.LOVER | IFOOD.TV
From ifood.tv
VEGETABLE HASH WITH POACHED EGGS RECIPE | MYRECIPES
From myrecipes.com
VEGGIE POACHED EGGS - REVIEW BY CANDICE - ALLRECIPES.COM
From allrecipes.com
KOREAN-STYLE POACHED EGGS | LISA'S KITCHEN | VEGETARIAN ...
From foodandspice.com
VEGETABLE FRITTERS WITH POACHED EGGS RECIPE | DELICIOUS ...
From deliciousmagazine.co.uk
VEGETARIAN POACHED EGG RECIPES - GRANDLUCAYAN.COM
From grandlucayan.com
SPICED VEGGIE RICE WITH POACHED EGGS | EGGS RECIPES ...
From jamieoliver.com
VEGGIE POACHED EGGS FOOD- WIKIFOODHUB
From wikifoodhub.com
VEGETABLE HASH WITH POACHED EGGS - RECIPE RUNNER
From reciperunner.com
VEGETARIAN PASTA AND POACHED EGGS RECIPE - RECIPES.NET
From recipes.net
POACHED EGG WITH VEGETABLE SKILLET | SO DELICIOUS
From sodelicious.recipes
22 POACHED EGG RECIPES FOR ANY MEAL - BON APPéTIT
From bonappetit.com
VEGGIE POACHED EGGS RECIPE PHOTOS - ALLRECIPES.COM
CLASSIC POACHED EGGS - CANADA'S FOOD GUIDE
From food-guide.canada.ca
VEGETABLE CASSOLETTE WITH POACHED EGGS | IGA RECIPES
From iga.net
VEGGIE POACHED EGGS RECIPE - FOOD NEWS
From foodnewsnews.com
VEGETABLE STEW RECIPE WITH POACHED EGG - GREAT BRITISH CHEFS
From greatbritishchefs.com
VEGGIE POACHED EGGS RECIPE
From crecipe.com
VEGGIE-TOPPED BAGELS WITH POACHED EGG RECIPE | SAFEFOOD
From safefood.net
SAVORY VEGETABLE PANCAKES WITH POACHED EGGS - EDIBLE SAN ...
From ediblesanfrancisco.com
GRILLED VEGETABLE SALAD WITH POACHED EGGS | RICARDO
From ricardocuisine.com
BRUNCH EGGS RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
POACHED EGG ON VEGGIE PASTA | EGG RECIPES – BRITISH LION EGGS
From egginfo.co.uk
16 DROOL-WORTHY VEGETARIAN EGG RECIPES | LIVE EAT LEARN
From liveeatlearn.com
HEALTHY VEGETARIAN EGG RECIPES | EGG RECIPES
From egginfo.co.uk
VEGETARIAN EGG RECIPES | COOKING LIGHT
From cookinglight.com
VEGGIE POACHED EGGS - GLUTEN FREE RECIPES
From fooddiez.com
VEGETABLE RöSTI WITH POACHED EGGS RECIPE | EATINGWELL
From eatingwell.com
VEGGIE POACHED EGGS | RECIPE | EASY MEALS, POACHED EGGS ...
From pinterest.com
10 BEST POACHED EGGS AND VEGETABLES RECIPES | YUMMLY
From yummly.co.uk
【COOKED】VEGGIE POACHED EGGS - FOOD NEWS
From foodnewsnews.com
EASY POACHED EGG & VEGETABLE FRITTERS RECIPE
From australianeggs.org.au
You'll also love