It is recommended that we eat about six cups of vegetables a day. But most of us don’t even come close! The only way I can achieve that ideal is if I add vegetables to my breakfast. Sometimes I juice or make a smoothie, other times I cook a veggie patty or two. But if I have a little extra time in the morning I will make this breakfast hash…

Adding vegetables to your breakfast is a great way to start the day and get more antioxidants and fiber. And when combined with perfectly poached eggs this breakfast keeps you full till lunch!

Learning to poach an egg perfectly may take a few tries but I am going to make it super easy for you! I made a video tutorial so you can see exactly how it’s done. 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 egg whites 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 GENTLY 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: BREAKFAST HASH WITH POACHED EGGS

Poached Eggs
Prep Time
5 mins
Cook Time
3 mins
Total Time
8 mins
 

Poached eggs made perfectly. See video above.

Course: Breakfast
Cuisine: American
Keyword: easy breakfast recipe, easy brunch recipe, how to
Servings: 1 serving
Author: Linda Spiker
Ingredients
  • 2 large eggs or more, but poach 2 at a time
  • Sea salt
  • Pepper
  • Distilled white vinegar
Instructions
  1. Fill a small pot with a couple of inches of water, add 1 T distilled white vinegar.
  2. Bring to a rolling boil.
  3. Use a large spoon to stir the water till you have a very good vortex going (if you haven’t watched the video…watch:) then gently pour the eggs right in the center of the vortex.
  4. Poach eggs 2-3 minutes for runny, 3½ minutes for slightly runny, 4-5 minutes for cooked through (but why would anyone do that?)
  5. Remove from water with a slotted spoon or fish spatula and place eggs on paper towels to absorb extra water. You can use the same water to poach more eggs.
  6. Gently turn eggs over.
  7. Sprinkle with sea salt and pepper. Serve

You will need a good pan (cast iron is best for hash), a small pot, a slotted spoon or fish spatulasea salt, and freshly ground pepper, I like this grinder. (affiliate links) If you need to poach more than two eggs, just add more eggs to pot after removing the first two.

This is one of my favorite breakfasts! I hope you enjoy it too. Check out these amazing summer Collections from Provisions by Food52! This stone fruit collection is just gorgeous!

Post tags: gluten free, dairy free, grain free, breakfast