Vegetable Hash With Poached Eggs
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Vegetable Hash With Poached Eggs
  Eggs    Vegetables  
Last updated 6/12/2012 12:59:31 AM. Recipe ID 22497. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Vegetable hash with poached eggs
 Categories: Toohot
      Yield: 4 Servings
 
      3 tb Olive oil
      1    Leek, washed, white and
           Light green part sliced
           Thinly
      1    Onion, finely chopped
      2    Garlic cloves, minced
      1 ts Coarse salt
    1/4 ts Freshly ground black pepper
      4    Carrots, cut into 1/4 inch
           Dice
      2    Baking potatoes, cut into
    1/4    Inch dice
      1    Red bell pepper, seeded and
           Cut into 1/4 inch dice
      1    Poblano chile, cut into 1/4
           Inch dice
    1/4 lb Mushrooms, cut into 1/4 inch
           Dice
      1 bn Cilantro, chopped
      1 tb Vinegar
      4    To 6 eggs, cracked into
           Individual bowls
           Salsa Roja, if desired
 
  Heat the oil in a large skillet over moderate heat. Add the leek and
  onion and saute until soft, about 5 minutes. Add the garlic, salt and
  pepper and saute another minute. Add the carrots, potatoes and scant
  1/4 cup water to skillet. Cover and cook until vegetables are tender,
  5 to 7 minutes.
  
  To the vegetables in the skillet, add the red pepper, poblano chile
  and mushrooms and saute until softened, 3 to 5 minutes. Add the
  cilantro and mix to combine, then turn the heat to high to lightly
  brown the hash.
  
  Meanwhile, poach the eggs: Bring 4 cups of water and the vinegar to a
  simmer in a deep saute pan. One at a time, tip each bowl over the
  water and let the eggs fall gently into the water. After 1 to 2
  minutes, remove each egg with a slotted spoon and drain on paper
  towels.
  
  Divide the vegetable hash among individual plates, making a well in
  the center of each. Using a slotted spoon, carefully place a poached
  egg in the center of the hash. Serve warm with Salsa Roja.
  
  Yield: 4 to 6 servings
  
  




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 22497 (Apr 03, 2005)

[an error occurred while processing this directive]