Last night I went to a hot yoga class after work and when I got home I needed a quick fix for dinner. My DH was out of town and I needed food NOW, as in “I’m so hungry I could die now :).” I recently read an article in a cooking magazine about cooking eggs with a perfectly done yolk, so I decided to give their method a try and it was THE BEST! I loved that the yolk was done, but not too done and dry (ewww), and pair this with veggies that are a little crispy on the bottom in the hash, and you’ve got a winner :).
Sunny-Side Up Eggs with Veggie Hash
A tiny amount of butter–a must to have crispy veggies
Zucchini, Mushrooms, Summer Squash, Carrots, Sweet Potatoes or whatever veggies you have in your fridge. Coarsely chopped or you could even grate them for a quicker cooking time
2 Eggs, yes the whole egg – healthy fats 🙂
Salt and Pepper
Tomatoes, I love heirloom baby tomatoes but any will do
Optional: Avocado, sour cream or you could even wrap this all up in a tortilla or serve it on top. YUM.
First, put all the veggies you want for the veggie hash, salt and pepper in a frying pan. I just happen to have zucchini, but this is the fun part, use a variety and make it colorful. Put a small amount of butter in the pan (I like getting a hard stick of butter and heating up the pan until it’s warm and spreading a coat around the pan). On medium-high heat, sauté the veggies until tender crisp. Around 3-5 min if coarsely chopped, less time if you grated the veggies. Spread veggies evenly in the pan to prep for the eggs.
Add eggs on top of veggies and salt and pepper.
Cover with a tight fitting lid. If heat is too high at this point, turn it down to medium. Leave it for about 4-5 min for a softer yolk or longer for a harder. Test the yolk by touching it with a very clean finger 🙂 to make sure it’s done to your liking. Now remove from pan and top with your favorite toppings like avocado, fresh tomatoes, sour cream, wrap in a tortilla, add salsa. Seriously, the possibilities are endless with this one 🙂 Eat and enjoy!