Since learning I was allergic to corn, I have opted to purchase pasture raised eggs. The first time I tried them I was astonished at the dramatic difference in color, flavor, and health benefits. I still never get over it! Such a creamy white, and such a brightly colored, orange yolk! I will never, ever go back.
I once read on a website where someone said that man cannot make a better sauce than the oozing yolk of a good soft-cooked egg. I could not agree more! Although I used to think making poached eggs at home was never worth the trouble, finding such excellent eggs changed my mind real quick. It also helps that I found what I think is the perfect way to poach eggs! No more straggly egg white frothing in the water. Here is a neat poached egg with a perfectly glorious soft yolk!
The vegetable hash in this recipe is 100% customizable. Although I’m loving it with winter vegetables right now, you can use it all year round with whatever is in season. You can sauté your vegetables, steam them, or roast them. I think my next variation on this winter hash might be roasted yellow beets and sautéed kale or swiss chard! Let me know how you try it!
Poached Eggs over Winter Vegetable Hash
2 eggs, the best quality you can afford
1 tbl. white or apple cider vinegar
1 1/2 c. shredded Brussels sprouts
1 tbl. olive oil
1/2 medium sweet potato, cubed
sea salt and ground black pepper
To make the hash: In a small pot, add the cubes of sweet potato and just enough water to cover them. Bring to a boil over medium high heat and cook until they are tender and can be easily pierced with a fork.
In a saucepan, heat the olive oil until it easily swirls around the pan when you tilt it. Add the shredded Brussels sprouts and sauté until cooked through, about 5-7 minutes, stirring often. Remove the pan from heat and add the cooked sweet potatoes. Season to taste with sea salt and black pepper. Stir to mix thoroughly.
To poach the eggs: Fill a medium sized pot with about 2-3 inches of water. Add a tablespoon of vinegar. Over medium heat, bring the water to a gentle boil, where just small bubbles are rising to the surface, like below. You’ll want to keep this heat consistent, even after you’ve dropped in the eggs.
While waiting for the water to boil, crack each egg into its own small bowl, mug, or ramekin.
Once the water has reached a boil, stir it with a spoon for 10-15 seconds in smooth, wide circles until it is creating a whirlpool. Remove the spoon from the water and immediately slide the first egg from its cup/bowl into the funnel created by the center of the whirlpool. To add the egg to the water place the edge of the bowl/cup in the water and slide the egg into the water funnel. You do not want to pour it from a level high above the water or the yolk will break and the white will disperse.
The egg should wrap around itself and rotate a few times with the swirl of the water before coming to a stop. After about a minute of it being still, gently slide a wooden or plastic spoon under the egg to make sure that it is not sticking to the bottom of the pot.
Cook the egg for about 3 additional minutes (for a total of 4 minutes) and remove from the water with a slotted spoon. Ever so gently, place the cooked egg on a paper towel to drain, and repeat these steps steps with the other egg.
When you’ve poached both eggs, spoon your vegetable hash onto a plate and carefully top with your poached eggs.
When you’re ready for the glorious moment, pierce your yolk and let that fabulous natural sauce pour out over your vegetables. Yum!
What kind of hash do you enjoy with poached eggs?