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Last night I made what might be my new favorite quick go-to meal for dinner. Unfortunately, we were too busy stuffing our faces and running out the door to take any pictures of such a beautiful meal, but trust me when I say it was fabulous.
Zucchini hash with poached egg:
(enough for two people)
1T extra virgin olive oil
1/2 large zucchini, chopped
1 small red potato, chopped
1 scallion, chopped
1/2 onion, chopped
Pour olive oil in a medium sauté pan over medium heat and let the pan heat up a minute while you fill a medium sauce pan with about 3 inches of water (you will use this to poach the eggs) and put that on medium heat.
Dump your chopped vegetables into your hot sauté pan and brown them, cooking for 7-10 minutes. Sprinkle with fresh pepper and salt (I used seasoned sea salt).
Poach eggs one by one in the hot, but not boiling, water. Variation: You can also crack the eggs right into the hash and scramble them.
Once your veggies are browned, plate them and perch the poached eggs on top. Enjoy! You may need a slice of crusty toast to soak up all the beautiful yolk from the eggs.
*Need a poaching tutorial? Deb over at Smitten Kitchen has got some great tips. (link to be posted, as I’m currently writing from my answer-phone)