So another Monday was upon us and while I love my meatless meals, post-baby I’m trying to make sure I add protein as often as possible. A 6-week old may not walk or talk, but you sure still need a lot of energy to balance out those sleepless nights! On average, men need 56 grams while women need 46 grams of protein daily and eggs can be a great, meatless source. At 6 grams per egg, adding two to a dinner is an easy addition to boost the intake.
If you have the hook-up, may I suggest local eggs, like the ones I get from the chickens that my mom added to the family last year. Dave, Cody, Pancakes, and the rest of the lot provide the freshest, most vibrant, and nutritious eggs around. No chicken coups in your family? It’s a great time of year to spend a Saturday perusing your local farmer’s market, just make sure to give the eggs a good wash before you crack them! Anyway, back to cooking…
I saw this recipe in one of my favorite magazine subscriptions, Cooking Light. It was super easy and even had the meat-lover in my house singing his wife’s praises! As an added boost, next time I might throw in a can of beans, red or cannellini, just to add a non-meat, non-dairy source of more protein. Here’s the recipe for Vegetable Hash with Poached Eggs.
Vegetable Hash with Poached Eggs
1 cup chopped onion
1 cup (1/4-inch thick) sliced red potatoes
1 tsp dried herbes de Provence (one of my favorites for seasoning fish, too!)
1 cup diced zucchini
1 cup diced yellow squash
1 cup green bean, trimmed and cut into 1/2 inch pieces
Salt and Pepper to taste
2 cups chopped and seeded tomatoes
2 TBS sliced chives
2 TBS chopped parsley
4 large eggs
1/4 cup shredded Parmesan cheese
Heat a large skillet over medium-high heat. Drizzle with EVOO. Add onions, potatoes, and herbes de Provence. Spread into a single layer and let cook until potatoes are browned on each side, about 8 minutes.
Reduce heat to medium and stir in zucchini, squash, green beans, and season with salt and pepper. Cook about 4-5 minutes, remove from heat and cover while you poach the eggs.
Time to poach the eggs. Anyone who has ever enjoyed a perfectly gooey, salty, and bacony Eggs Benedict may be intimidated by the thought of poaching their own eggs, yet it is actually a very simple process who’s final result impresses! Here’s what you do…bring a large pot of water up to a boil. Stir in a bit of white wine vinegar. Break your first egg into a bowl and then slowly pour it into the water, repeating for each egg. Cook for 2-3 minutes and remove carefully with a slotted spoon. Easy as pie!
Finish your hash by stirring in you tomatoes, chives, and parsley.
Divide evenly among bowls, top with poached eggs, and a sprinkle of Parmesan, just ’cause everything’s better with cheese!
This meal would make a wonderful (and impressive 😉 ) meal any time of the day. The mix of fresh, summer vegetables, and local farm eggs make it healthy and filling all at the same time. It’s a two pan dish that you’re sure to love! Hope you enjoy this eggs-ellent meal and until next time…
Stephanie a.k.a. The Foodetarian