Poached Eggs and Root Vegetable Hash

Poached Eggs and Root Vegetable Hash

Ingredients:
1 large beet, peeled and chopped
1 medium turnip, peeled and chopped
1 small onion, chopped
1 tablespoons olive oil
2 tablespoons butter
1 garlic clove, minced
1 sprig fresh rosemary, finely chopped
4 large, cage free, organic eggs
Freshly ground black pepper, to taste.

Directions:
Preheat oven to 400 degrees. Toss veggies in olive oil and lay on a single layer
sheet pan. Sprinkle on chopped rosemary. Season with freshly ground black
pepper to taste. Roast for about 15 minutes, remove from oven and add the garlic.
Roast for 10 more minutes, or until crispy around the edges.
While the veggies are cooking, poach your eggs in a pot of simmering water,
until just cooked.
To serve, divide the root vegetables between two plates and top with two eggs.
Serve immediately.
Mini-Egg Casseroles
Serves 4
These mini-egg casseroles are quick to make and easy to take. They rely on
sautéed veggies for their flavor, without the addition of cheese. Freeze them for
later and microwave them on low for 30 seconds when you’re ready to use them.
That way, you can have a quick and filling breakfast (or snack) anytime you want!