Green Veggie Hash

Updated: Jan 24, 2019

We made it guys! Starting off my #Phase2 breakfast with the Green Veggie Hash and some pastured poached eggs 🍳 Eggs totally optional! I like mine topped with a little sprinkle of the Seafood Spice Rub 😋


Ingredients:


1/4 cup avocado oil

1/4 cup minced fresh rosemary

1 1/2 tsp sea salt

3/4 tsp cumin

3/4 tsp garlic powder

1/2 tsp onion powder

1/2 tsp black pepper

1/4 tsp paprika

4 cups diced broccoli

3 cups quartered brussel sprouts

2 cups asparagus, trimmed and chopped into bite size pieces

1 large onion diced


2 organic pastured eggs

1 drop white vinegar


Recipe:


1. Preheat oven to 400 degrees.


2. In a large bowl, combine the avocado oil, rosemary, sea salt, cumin, garlic and onion powders, black pepper, and paprika.


3. Add broccoli, brussels sprouts, asparagus, and onion to the bowl of seasoning and toss until well combined.


4. Spread veggie mixture onto 2 sheet trays. Bake 10-15 minutes, until veggies begin to get tender.


5. Swap the placement of the trays, so the veggies on the bottom rack end up on the top, and vice versa.


6. Bake an additional 5-10 minutes, until the edges of the vegetables are golden brown and vegetables are very tender.


7. Serve immediately, or let cool to room temperature for storing.


For the poached eggs:


1. Crack your egg into a bowl or onto a saucer, this makes it easier to slide into the pan. If there is any very runny white surrounding the thicker white then tip this away.


2. Add a drop of vinegar (you can add this to the water in the pan if you prefer).


3. Bring a pan of water filled at least 5cm deep to a simmer. Don't add any salt as this may break up the egg white. Stir the water to create a gentle whirlpool to help the egg white wrap around the yolk. 


4. Slowly tip the egg into the centre. Make sure the heat is low enough not to throw the egg around – there should only be small bubbles rising.


5. Cook for 3-4 minutes or until the white is set.


6. Lift the egg out with a slotted spoon and drain it on kitchen paper. Trim off any straggly bits of white. If you need to cook more than one poached egg, keep it at the right temperature in warm water, but make sure the water isn't hot enough to overcook the egg.

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