Garden Vegetable Hash with a “Runny” Egg!

I Love a Runny egg!  So much so I have to dirty two skillets every time I make eggs for my husband and I.   That’s how much I love a runny egg because we all know, extra dirty dishes are not fun.  Ya see, my husband doesn’t eat egg yolks.  I know, can you even believe it?  I can’t.

I have tried telling him over and over again all the flavor is in the yolks not to mention egg yolks are loaded with good nutrition.  Guess what, he doesn’t care; or else he is just being stubborn.  I am not even sure if he reads all the articles I slip him which state the goodness of the yolk.  If you are still on the fence about eating eggs yolks, I recommend googling nutrition in egg yolk vs whites. Besides supplying a bit more protein, egg whites are pretty much useless.

I’m not sure if I’ll ever convince my husband to eat an egg yolk but the truth is I knew this before I married him.  It definitely wasn’t a deal breaker and I consider myself a very lucky lady even thought I find it annoying he doesn’t realize the pain in my eyes when I waste such gorgeous, bight yellow, grass fed, delicious looking, creamy egg yolks!!!  Geez get over it!

Stay tuned… some day he may realize how much I love a runny egg and why…..

I love a runny egg because they are healthy.

I love a runny egg because they are quite easy to make..

I love a runny egg because they are so versatile.

I love a running egg because they are sooooooo delicious.

My question for you……how do you like your eggs?

So yes my favorite way to eat eggs are definitely poached or lightly cooked with veggies to the point the egg yolk remains creamy and you guessed it……..runny!  Oddly enough I think I have all ready posted 4 recipes for ways to eat a runny egg.  One with Asparagus, one with Avocado Toast, one with my Ratatouille, and finally don’t forget you can add a runny egg to my Wild Mushroom Bruschetta.

Garden Vegetables for Hash

Left over veggies are perfect for this Hash.  Just warm them up, top with an egg and cook briefly and finish under the broiler if you’d like a nice finish.  It’s what I do.  This particular evening, and yes eggs are perfect for dinner too, I had some left over salmon so I added it to my veggies before I cracked open my egg.  Yummy!  Remember to eat with Love!

Garden Vegetable Hash with a Runny Egg (and Salmon if desired)

INGREDIENTS

• 2 organic sweet potatoes, cut into 1/2 inch cubes
• 1 medium red pepper cut into 1/4 inch-thick half moons
• 1 medium yellow onion cut into 1/2 inch dice
• 1 bunch of asparagus diced or 2 medium summer squash cut into 1/4 half moons
• leafy greens such as swiss chard, spinach or kale
• 1 to 2 tsp of fresh thyme
• 2 or 3 garlic scapes or a garlic clove
• salt and pepper
• Freshly grated Parmesan cheese

DIRECTIONS

1. Preheat oven to 450 F.  Lightly oil a large baking sheet or roasting pan.
2. Toss all your veggies with olive oil and place on the baking sheet.  Season with salt and pepper.   Roast at 450 degrees for about 40 minutes.  Stir in the garlic and thyme and roast an additional 20 minutes or until browned.
3. If you have left over veggies, use them and feel free to change up the vegetables according to taste or what’s in season.
4. Transfer your vegetables to a skillet or a ovenproof serving dish.
5. Spacing them evenly apart, break the eggs over the vegetables.  Bake until the eggs are set, about 10 minutes.   Sprinkle with the cheese and serve immediately.