Baked Eggs With Garden Vegetable Hash Food

GARDEN VEGGIE EGG BAKE

Steps:

• Preheat oven to 350°. In a large bowl, whisk eggs, egg substitute, cheeses, pepper and pepper sauce. Stir in the vegetables. Transfer to an 11x7-in. baking dish coated with cooking spray., Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

BAKED EGGS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13-inch baking dish.
• Sprinkle cheese evenly in the bottom of the baking dish. In a large bowl, beat together eggs, milk, mustard powder, salt and pepper. Pour egg mixture on top of cheese.
• Bake in preheated oven for 40 minutes or until firm. Let cool slightly before cutting into squares to serve.

SHEET PAN VEGETABLE HASH WITH EGGS

Steps:

• Preheat oven to 425°F. Pulse cauliflower in a food processor until finely chopped (you should have about 4 cups). Transfer to a rimmed baking sheet. Repeat with broccoli and transfer to baking sheet. Add bell pepper and red onion and drizzle with olive oil; toss until well combined. Season with salt and pepper; spread in an even layer and roast, stirring once, until golden around edges, 25 to 30 minutes.
• Remove sheet from oven; stir in baby spinach. Make 6 small wells in mixture with the back of a spoon. Crack an egg into each well and bake until whites are just set, about 5 minutes. Season eggs with salt and pepper and serve immediately.

FLUFFY BAKED EGGS WITH ROASTED-VEGETABLE HASH

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. Butter a 2-quart shallow baking dish (about 2 inches deep).
• Whisk together eggs, milk, 3/4 teaspoon salt, and 1/4 teaspoon pepper until smooth, then whisk in cheese. Pour into baking dish. Bake in upper third of oven until puffed, golden, and set, about 20 minutes.
• Meanwhile, toss together mushrooms, sweet potato, shallot, oil, and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper in a 17- by 13- by 1-inch baking pan. Spread vegetables in an even layer, then roast in lower third of oven while eggs are baking, stirring twice after 10 minutes, until tender and golden brown, about 18 minutes.
• Serve eggs with roasted vegetables spooned on top.

VEGETABLE HASH WITH POACHED EGGS

Steps:

• Heat the oil in a large skillet over moderate heat. Add the leek and onion and saute until soft, about 5 minutes. Add the garlic, salt and pepper and saute another minute. Add the carrots, potatoes and scant 1/4 cup water to skillet. Cover and cook until vegetables are tender, 5 to 7 minutes.
• To the vegetables in the skillet, add the red pepper, poblano chile and mushrooms and saute until softened, 3 to 5 minutes. Add the cilantro and mix to combine, then turn the heat to high to lightly brown the hash.
• Meanwhile, poach the eggs: Bring 4 cups of water and the vinegar to a simmer in a deep saute pan. One at a time, tip each bowl over the water and let the eggs fall gently into the water. After 1 to 2 minutes, remove each egg with a slotted spoon and drain on paper towels.
• Divide the vegetable hash among individual plates, making a well in the center of each. Using a slotted spoon, carefully place a poached egg in the center of the hash. Serve warm with Salsa Roja.

BAKED EGGS WITH GARDEN VEGETABLE HASH

Steps:

• Position a rack in the center of the oven and preheat to 450°F.
• Lightly oil a large baking sheet or roasting pan.
• Toss the potatoes, bell pepper, zucchini, onion and olive oil on the baking sheet and season to taste with salt and pepper.
• Bake, occasionally turning the vegetables with a spatula, until the potatoes are almost tender, about 40 minutes.
• Stir in the tomatoes, garlic and thyme.
• Bake until the vegetables are browned, about 20 minutes more.
• Transfer the vegetables to a 2-quart ovenproof serving dish.
• 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.

VEGETABLE HASH WITH POACHED EGG

Steps:

• Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring often, until it begins to soften, about three minutes. Add the remaining vegetables and a generous pinch of salt. Cook, stirring often, until the vegetables begin to soften, about five minutes.
• Stir in the ground cumin seeds and the paprika, and combine well with the vegetables. Continue to cook, stirring often, for 15 minutes until the vegetables are crisp-tender. Add the ketchup, and continue to cook, stirring, for another five minutes.
• Press the vegetable mixture down into a flat layer in the pan. Continue to cook on one side for five minutes. A crust should form on the bottom. Stir, then press down again and cook for another five minutes, until a crust forms again. Stir, taste and adjust salt, and add pepper. The vegetables should be thoroughly tender and the mixture nicely browned with a sweet edge. Remove from the heat.
• Spoon the hash onto plates, press down in the center, lay a poached egg on top and serve.