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Fall-Vegetable and Quinoa Hash with Poached Eggs
Nb persons: 4
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| Fall-Vegetable and Quinoa Hash with Poached Eggs Prep: 15 minutes Total: 55 minutes Tender, nutty quinoa makes for a hearty hash when pressed with vegetables. Top each helping with a poached egg and you've got brunch. Ingredients | |
| 1 large | sweet potato, cut into 1/2-inch cubes |
| 2 1/2 teaspoons | extra-virgin olive oil |
| Coarse salt | |
| freshly ground pepper | |
| 2 | beets, peeled and cut into 1/2-inch wedges, greens reserved and rinsed |
| well | |
| 1 tablespoon | white-wine vinegar |
| 4 large | eggs |
| 1 | leek, white and pale-green parts only, halved lengthwise, cut 1/4 inch |
| thick, and rinsed well | |
| 1 cup | cooked quinoa, (from 1/4 cup dry) |
| 3/4 teaspoon | chopped fresh thyme |
| Directions Preheat oven to 400 degrees. Toss sweet potato with 1/2 teaspoon oil and | |
| 1/4 teaspoon | salt, spread in an even layer on half of a rimmed baking |
| sheet. Toss beets with 1/2 teaspoon oil and 1/8 teaspoon salt; spread on other half of sheet (so that beets don't discolor potatoes). Roast, stirring halfway through, until tender, 35 to 40 minutes. Meanwhile, bring a large saucepan of water to a boil; add vinegar. Break each egg into a teacup. Reduce heat so that water is just simmering. Slightly immerse 1 teacup, and gently slide egg into water. Use a spoon to fold edges of white over egg. Repeat with remaining eggs. Simmer until whites are just set but yolks are runny, 2 to 3 minutes. Transfer eggs to a towel using a slotted spoon, and drain. Thinly slice beet greens. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add greens, leek, 1/4 teaspoon salt, and 1/4 | |
| teaspoon | pepper, cook until tender and lightly browned, 8 to 10 minutes. |
Stir in quinoa, thyme, and vegetables; press down using a rubber
spatula. Cook until quinoa is warm, 1 to 2 minutes. Divide among 4
plates; top each with 1 egg, and season with a pinch of pepper.
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Copyright 2011 Martha Stewart Living Omnimedia, Inc. All rights reserved.
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