Vegetable Hash with Poached Eggs

by Valentin Jed


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Vegetable Hash with Poached Eggs

  • Author: Valentin Jed
  • Total Time: 15
  • Yield: 2 1x


  • 4 eggs
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 2 cups kale, de-stemmed and chopped
  • ½ cup mushrooms, sliced
  • 1 Tbsp extra virgin olive oil


  1. For poached eggs: fill a saucepan with water and place the ring from a mason jar in the bottom. Crack an egg into a small container, ensuring not to break the yolk. Bring water to a boil, then turn the water off and pour the egg into the mason jar lid (this will help keep the egg contained in one area). Cover the pot with a lid immediately and set a timer for 3 minutes. After 3 minutes, remove from heat using a large spoon. Repeat for other eggs.
  2. For vegetable hash: Bring a medium pan up to medium heat. Add extra virgin olive oil to pan along with onions and mushrooms, sauteing until they start to “sweat” or become soft.
  3. Add garlic and kale, cooking for an additional 2 minutes.
  4. Split the vegetables between two plates, topping each bed of vegetables with 2 poached eggs.
  5. Enjoy plain, or top with salt/pepper or hot sauce.


  • Serving Size: 1
  • Calories: 264
  • Sugar: 7.2
  • Sodium: .6
  • Fat: 16.6
  • Saturated Fat: 3.9
  • Carbohydrates: 15.8
  • Fiber: 2.9
  • Protein: 14.2
  • Cholesterol: 328.2

Vegetable Hash with Poached Eggs
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