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VEGETABLE HASH & POACHED EGGS Recipe

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This recipe for VEGETABLE HASH & POACHED EGGS is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 teaspoons olive oil
1 Cup chopped Vidalia onion
1 cup (1/4 “ thick) slice of red potatoes
1 teaspoon herbs de Provence
1 cup diced yellow & green zucchini (each)
1 cup green beans trimmed, and cut into ½” pieces
2 cups seeded tomato
2 tablespoons thinly sliced chives
2 tables spoon flat leaf parsley
1 tablespoon white vinegar
4 large eggs
1 oz. parmesan cheese, shredded
Directions:
Directions:
Heat skillet, add oil and onion, potatoes and herbes de Provence, cook 4 minutes. Add yellow and green zucchini, beans, salt and pepper, cook 3 minutes. Remove pan from heat, cover and let stand 5 minutes.

Stir in tomato, chives and parsley.

Poach eggs in boiling water, simmering with vinegar. Cook 3 minutes, and carefully remove eggs from pan.

Divide squash mixture between four plates, top each with a poached egg, topped with shredded parmesan.

 

 

 

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