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

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Poached Eggs Over Zucchini Hash

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

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.

Course: Breakfast

Cuisine: American

Keyword: easy breakfast recipe, easy brunch recipe, how to

Servings: 2 servings

Author: Linda Spiker

Ingredients

• 2  small zucchini, cut in half lengthwise and sliced 1/4" thick
• 2 small shallots, peeled and thinly sliced
• 4 large eggs (cook eggs in two batches)
• sea salt
• pepper
• 1 Tablespoon chives sliced
• 1/3 cup parmesan cheese freshly grated (optional)
• 2 Tablespoon butter ghee or coconut oil
• 1 Tablespoon white distilled vinegar

Instructions

1. Melt 2 T butter, ghee or coconut in a medium sized pan on medium heat.  Stir occasionally, cooking for 6-8 more minutes. 

2. Add shallots. Saute for 5-6 minutes stirring occasionally.

    

3. When shallots are soft and starting to brown add zucchini and turn the heat to med/high but keep an eye on it.

4. While zucchini is cooking set a small pot with 3" water and 1 Tablespoon distilled white vinegar on high heat. Follow directions in blog post above to poach eggs. (and watch video)

5.  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. 

6. 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!

Recipe Notes

Variation: add freshly grated Parmesen cheese to vegetables the last 60 seconds of cooking. I use a microplane to grate Parmesan.

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

All photos and recipes copyrighted by Linda Spiker. Do not republish photos or recipes without written permission.