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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Paul Orisadipe
[email protected]This was a great recipe! I used it as a base and added some of my own variations. I added some chopped bacon and a bit of shredded cheddar cheese. It was a hit with my family!
Junaid Mehar
[email protected]I've made this hash several times now and it's always a hit. It's a great way to use up leftover vegetables and it's also a very healthy meal.
Krishna Yadav
[email protected]This dish was easy to make and very flavorful. I used a variety of fall vegetables, including butternut squash, sweet potatoes, and Brussels sprouts. The quinoa added a nice nutty flavor and the poached eggs were a delicious addition.
cesc fabs
[email protected]I made this hash for breakfast this morning and it was so good! The quinoa was fluffy and the vegetables were tender. The poached eggs were the perfect finishing touch.
Printing Mania Usa
[email protected]This fall vegetable and quinoa hash with poached eggs was absolutely delicious! The flavors were amazing and the poached eggs were cooked perfectly. I will definitely be making this again.