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Receta Roasted Vegetable Hash With Poached Eggs
by Global Cookbook

Roasted Vegetable Hash With Poached Eggs
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Ingredientes

  • 1 Tbsp. Extra virgin olive oil
  • 4 x Potatoes, diced
  • 1 x Sweet potato, diced
  • 1 x Onion, diced
  • 3 x Cloves garlic, minced
  • 2 x Zucchini, diced
  • 1 x Yellow squash, diced
  • 2 x Tomatoes, seeded and diced
  • 2 dsh Worcestershire sauce
  • 2 Tbsp. Cayenne sauce
  • 1/4 c. Minced fresh basil
  •     Salt and black pepper to taste
  • 6 c. Water
  • 1 Tbsp. White wine vinegar
  • 12 x Large eggs

Direcciones

  1. For the hash, heat extra virgin olive oil in a very large saute/fry pan till very warm. Add in potatoes and sweet potatoes and cook till well browned, 4 to 5 min.
  2. Add in onion and garlic and saute/fry till you can smell the aroma. Add in zucchini and yellow squash and saute/fry till crisp-tender, 3 to 4 min. Add in tomatoes and toss with the vegetables. Season the mix with Worcestershire sauce, cayenne sauce, basil, salt, and pepper and toss well.
  3. Keep hot while poaching the Large eggs.
  4. To poach the Large eggs, heat water and vinegar till simmering in a large saute/fry pan with sides. Break the Large eggs into a c. and gently add in them into the water. Poach for 4 to 5 min, or possibly till yolk is nearly cooked. Remove Large eggs from pan with a slotted spoon to drain the liquid.
  5. Divide the hash among 6 plates, then top each serving with 2 poached Large eggs.
  6. Serve hot, with warm sauce on the side.
  7. Serves six.