Author Notes
My husband loved this when I made it for him over the holidays when he took the time to relax for a cooked breakfast and said I should enter it ,in a contest. —Jo Goren
Ingredients
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1 1/2 cups
Washed and sliced Brussels sprouts
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1. 1/2 cups
Grated sweet potato
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1 cup
Cauliflower florets sliced
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2 tablespoons
Olive oil
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1 teaspoon
Butter
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2 tablespoons
Finely grated Cotswold cheese
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2
Eggs
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salt
To taste about 1/8 teaspoon
Directions
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Heat oil and butler in a large cast iron skillet or non stick pan over medium high heat, add vegetables and sauté for 4 minutes, salt,lower heat to simmer , cover and steam for 6 minutes or until tender, but still with a bit of crunch.
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Warm plates if you like, I do as it keeps the food warm on chilly mornings,
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Poach eggs and when almost done, put 1 cup of the vegetable hash on a plate, place a poached egg in the center( it looks like a nest) and sprinkle the grated cheese on top of each plated egg ,serve.
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