I am part Irish. My mother’s grandparents traveled across the sea to the United States on a boat. In fact, my father’s parents also immigrated, but they came from Germany and Denmark. Brave pioneers my grandparents. In honor of my half Irish roots I will be posting green recipes until St. Patrick’s day.
I am going to kick things off with this amazing “Poached Eggs Over Zucchini Hash” recipe!
Perfect for breakfast, lunch or dinner.
Start to finish this meal takes 15 minutes. Notice how the shallots are caramelized and the zucchini is perfectly browned? The key is keeping the heat on medium while caramelizing the shallots and then turning it up to brown the zucchini quickly, so they are crisp and not soggy.
Learn to Poach an Egg!
Learning to poach an egg perfectly may take a few tries but I am going to make it super easy! I made a video tutorial just for you. To see how to poach the perfect egg click here. Now notice a few things I did in the video that make a big difference in how your eggs come out; I used a small pot and only filled it with a couple of inches of water. This keeps the eggs from spreading out. Make sure you stir the water till you have a very good vortex going (if you haven’t watched the video…watch:) then pour the eggs right in the center of the vortex. Use 1 T distilled white vinegar in the water so your eggs aren’t shiny (aka slimy). Poach eggs 2-3 minutes for runny, 3 1/2 minutes for slightly runny, 4-5 minutes for cooked through (but why would anyone do that?)
The Recipe: Poached Eggs Over Zucchini Hash
Poached Eggs Over Zucchini Hash
Yield 2 servings
Variation: add freshly grated Parmesen cheese to vegetables the last 60 seconds of cooking. I use a microplane to grate Parmesan.
- 2 small zucchini, cut in half lengthwise and sliced 1/4" thick
- 2 small shallots, peeled and thinly sliced
- 4 eggs (cook eggs in two batches)
- sea salt (I use Maldons Sea Salt)
- chives, sliced
- 1/3 parmesan cheese, freshly grated (optional)
- 2 T butter, ghee or coconut oil
- 1 T white distilled vinegar
- Melt 2 T butter, ghee or coconut in a medium sized pan. Add shallots. Saute for 5-6 minutes stirring occasionally. When shallots are soft and starting to brown add zucchini and turn the heat to med/high but keep an eye on it. Stir occasionally, cooking for 6-8 more minutes, While zucchini is cooking set a small pot with 2" water and 1 T distilled white vinegar on high heat. Follow directions above to poach eggs. Remove eggs from water with slotted spoon or fish spatula and set on paper towels to absorb any extra water. Poach second set of eggs in the same water. When zucchini is done cooking, sprinkle with sea salt and freshly ground pepper (I love my battery operated pepper grinder!) place zucchini on plates, top with eggs. Salt and pepper eggs and garnish with chives!
Now that’s what I’m talkin’ about! Do you know how hard it was not to eat this while I was taking pictures! Be sure to stop back by to see what green recipe I come up with next! Thanks for stopping by and please subscribe and check out my Spring/Summer and Autumn/Winter cookbooks.
~ Linda Spiker
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