Inspired by a few lovely brunches I have had enjoyed in the month of May , I thought I'd try one of those fun poached egg dishes myself. Here it is with lots of veggies.
Hash is also delicious cooked with leftover meat such as steak or ham.
First I quickly cut up the root veggies, including CARROTS, of course.
Then I spread them in a thin layer in a baking pan, tossed with olive oil, salt and pepper and roasted them at 400 for about 40 minutes. Easy!
Of course the cook gets to munch in the process.
I poached some eggs and served them on top of the hash! Delish and easy too.
Speaking of hash......
....that is exactly what the corner of my office looks like . This is essentially my MBA spilling all over the floor. Before I can move on, I just have to organize this. It's driving me crazy.
I had been hoping to get it done before the kids came home from college. Yikes! Looks like I missed that deadline so I am off to "Toss, Restore and Organize" because as Gretchen says on page 25 of her bestseller The Happiness Project, that household disorder is a drain on our energy. This is so true. So here I go.... Wish me luck, and make some hash in the meantime....
Poached Eggs and Root Vegetable Hash
1 sweet potato
3 white potatoes
4 cloves of garlic
3 small beets
1 teaspoon salt
1 teaspoon pepper
3 TBs olive oil
2-3 Tablespoons of chopped parsley
1. Preheat oven to 400 degrees
2. Cut up vegetables. Spread them out on a baking pan and toss with olive oil, salt and pepper.
3. Roast in oven for 40 minutes
4. Bring water to boil in a deep frying pan. Turn down to low simmer. Add eggs carefully one at a time and allow to cook until firm with but runny on the inside.
5. Serve hash with eggs on top. Sprinkle with parsley. Serve.
Love your body, love each other, eat your carrots and happy spring cleaning!