Breakfast Hash with Poached Eggs

Breakfast Hash with Poached Eggs

With the long Easter weekend upon us, I thought this meal would be the perfect breakfast recipe to share! All it really needs is a slice of paleo bread or breakfast bread and you will have yourself a pretty impressive cafe worthy meal 😀

If you have never tried making poached eggs before, now is the time to start. I have to admit, practice does make perfect, the first few times I made them they turned out pretty messy. Either way, however they end up looking on your plate they will taste taste freakin' amazing! 😋


Breakfast Hash with Poached Eggs

Ingredients:

  • 1 tsp coconut oil
  • 1/4 red onion
  • 1/2 a red capsicum
  • 1 large mushroom
  • 1/4 eggplant
  • 1 tomato
  • 1 handful of kale
  • 1 tsp tamari sauce
  • 1/4 tsp garlic powder
  • 1/2 tsp paprika (I forgot this in the video!!)

Poached Eggs:

  • 4 cups boiling water
  • 2 Tbsp apple cider vinegar
  • 2 eggs

Instructions:

  1. Wash and finely chop all the vegetables. Heat the coconut oil in a pan and cook the onion until soft. Add the rest of the ingredients together with the tamari sauce, garlic powder and paprika. Season to taste and set aside once cooked. 
  2. Bring to a gentle simmer the water and apple cider vinegar. It is important to not let the water boil as this will ruin your perfect poached eggs.
  3. Crack both eggs into a bowl. Stir the water in the pot and carefully place the eggs into the middle of the whirlpool you have created.
  4. Leave your eggs to cook for around 4 minutes. Using a wooden spoon gently press the egg yolk to check if it has cooked to your liking. If it feels too soft leave it in for longer.
  5. Serve the poached eggs with the hash and avocado.  

Serves 1

If you make this recipe then please tag me on Instagram or Facebook as I LOVE seeing your creations and I really appreciate your help in growing this community 😊💛