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Photo of Vegetable breakfast hash with poached eggs by WW

Vegetable breakfast hash with poached eggs

0
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
2
Difficulty
Easy
Hash doesn’t always have to be made with potatoes. This one is chock-full of hearty vegetables: cauliflower, carrots, bell pepper, and kale.

Ingredients

Cooking spray

4 spray(s)

Cauliflower

2 cup(s), chopped, small florets

Carrots

⅔ cup(s), thinly sliced

Yellow bell pepper

½ cup(s), chopped, coarsely

Shallot

1 medium, thinly sliced

Fresh Tuscan kale

2 cup(s), stemmed and thinly sliced

Fresh thyme

1 tsp, leaves

Kosher salt

¼ tsp

Black pepper

¼ tsp

Egg

2 large egg(s)

Instructions

  1. In a medium microwave-safe bowl, combine the cauliflower, carrots, and 2 tbsp water. Cover and microwave on High for 3 minutes. Drain.
  2. Bring a small saucepan half-full of water to a simmer. Coat a medium nonstick skillet with cooking spray. Heat the pan over medium heat. Add the bell pepper and shallot to the pan; cook, stirring often, 2 minutes. Stir in the cauliflower mixture, kale, thyme, salt, and pepper; cook, stirring often, until starting to brown, 4 to 5 minutes.
  3. Meanwhile, crack each egg into a ramekin or custard cup; tilt the eggs into the pan of simmering water. Cook until the whites are set, about 3 minutes. Carefully lift the eggs out of the pan with a slotted spoon and drain on paper towels. Divide the hash between 2 plates; top each with an egg.
  4. Serving size: a generous 1 cup of hash and 1 egg

Notes

Don’t be intimidated by the idea of poaching eggs. It’s easier than you might think, and you can even do it a day or two ahead: Place the poached eggs in a container of cold water, and refrigerate. Reheat by submerging in hot water for 2 minutes.

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