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Poached Egg with Vegetable Skillet

This hearty, flavorful dish works great as a filling breakfast and also as dinner or lunch, too. Liven up the veggie hash a bit with grapes, ginger, and chili. Pair them with a no-oil, oregano flavored mayonnaise and don’t forget to poach an egg.
This hearty, flavorful dish works great as a filling breakfast and also as dinner or lunch, too. Liven up the veggie hash a bit with grapes, ginger, and chili. Pair them with a no-oil, oregano flavored mayonnaise and don’t forget to poach an egg.

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Ingredients

For the vegetable skillet:
2 tablespoons of coconut oil
1 onion, diced
1 tablespoon ginger, grated
1 sweet potato, cubed
salt
pepper
1 tablespoon red chili
½ cup water
4 ounces of brussels sprout, halved
2 ounces of red grapes
2 tablespoons of fresh parsley, chopped
For the sauce:
2 egg yolks
2 tablespoons of lemon juice
1 fresh oregano sprig
salt
pepper
For the poached egg:
2 eggs
fresh parsley for garnishing

Ingredients

  • For the vegetable skillet:

  • For the sauce:

  • For the poached egg:

Steps

1
Done

For the vegetable skillet: Add the coconut oil, onion, and ginger to a skillet over low heat. Cook and stir until onion starts getting tender.

2
Done

Add the sweet potato, season with salt and pepper, and cook for 15 minutes while stirring occasionally.

3
Done

Add the red chili and water, then cover with a lid and simmer for 10 minutes

4
Done

Add the Brussels sprouts, grapes, and fresh parsley. Cook for 1 minute more and remove from heat.

5
Done

For the sauce: Add the yolks to a bowl and start whisking as you add the lemon juice. Whisk until smooth.

6
Done

Now, bain-marie the yolk-lemon juice mixture: transfer the yolk-lemon juice mixture to a heat-proof bowl if you were not already using one. Fill a slightly smaller pot halfway with water and bring it to a gentle boil over medium heat. Place the larger bowl on top and cook while whisking until the mixture starts thickening. Also, add the oregano and season with salt and pepper in the process. Remove from heat.

7
Done

For the poached egg: Fill a pot halfway with water and bring it to a gentle boil. Add the egg and cook it until the yolk whitens.

8
Done

Serve the vegetable hash and poached egg topped with sauce and garnished with fresh parsley.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

377 kcal
Calories
13 g
Protein
23 g
Fat
34 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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