Best Veggie Poached Eggs Recipes

Vegetable Hash with Poached Eggs image

Provided by Food Network

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 15

3 tablespoons olive oil
1 leek, washed, white and light green part sliced thinly
1 onion, finely chopped
2 garlic cloves, minced
1 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
4 carrots, cut into 1/4 inch dice
2 baking potatoes, cut into 1/4 inch dice
1 red bell pepper, seeded and cut into 1/4 inch dice
1 poblano chile, cut into 1/4 inch dice
1/4 pound mushrooms, cut into 1/4 inch dice
1 bunch cilantro, chopped
1 tablespoon vinegar
4 to 6 eggs, cracked into individual bowls
Salsa Roja, if desired

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.

Poached Eggs With Mixed Vegetables image

Provided by Chef 669019

Categories European

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons olive oil
1 onion, chpped
3 italian eggplants, diced
3 tomatoes, seeded and diced
3 zucchini, sliced
2 tablespoons white wine vinegar
4 eggs
salt

Steps:

1. heat the oil in a skillet. Add the onion and eggplant and cook over low hear, stirring occasionally, for 5 minutes.
2. add the tomato and zucchini and cook for about 30 minutes over low heat.
3. while the vegetables are cooking, bring a pan of salted water to boil, add the vinegar, and poach the eggs for 3 to 4 minutes.
4. remove with a slotted spoon, pat dry, and arrange on a serving dish. serve surrounded by the hot vegetables.

Nutrition Facts : Calories 297.1, Fat 16.2, SaturatedFat 3.2, Cholesterol 211.5, Sodium 97.2, Carbohydrate 31.3, Fiber 14.8, Sugar 14.6, Protein 12.6