This Fall-Vegetable and Quinoa Hash with Poached Eggs is a wholesome and hearty dish perfect for the cooler months. Packed with roasted sweet potatoes, earthy beets, and nutrient-rich quinoa, this hash makes a delicious base for poached eggs. The combination of flavors and textures, topped with fresh thyme and a perfectly poached egg, creates a nourishing meal that’s great for breakfast, brunch, or even dinner.
Fall-Vegetable and Quinoa Hash with Poached Eggs
Course: BreakfastCuisine: American4
servings15
minutes30
minutes250
kcalA hearty hash with roasted fall vegetables and fluffy quinoa, topped with perfectly poached eggs for a nutritious, comforting meal.
Ingredients
1 large sweet potato, cut into 1/2-inch cubes
2 1/2 teaspoons extra-virgin olive oil
Coarse salt and freshly ground pepper
2 beets, peeled and cut into 1/2-inch wedges, greens reserved and rinsed well
1 tablespoon white-wine vinegar
4 large eggs
1 leek, white and pale-green parts only, halved lengthwise, cut into 1/4-inch thick pieces, and rinsed well
1 cup cooked quinoa (from 1/4 cup dry)
3/4 teaspoon chopped fresh thyme
Directions
- Roast the Vegetables: Preheat the oven to 400°F. Toss the sweet potato cubes and beet wedges with 2 teaspoons of olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 25-30 minutes, turning halfway through, until tender and lightly browned.
- Sauté the Leeks: In a skillet, heat the remaining 1/2 teaspoon of olive oil over medium heat. Add the leeks and sauté for 5-7 minutes, until softened. Add the roasted sweet potatoes and beets, and toss to combine.
- Cook the Quinoa: Add the cooked quinoa and fresh thyme to the skillet, stirring everything together. Sauté for an additional 2-3 minutes until the mixture is warmed through. Season with salt and pepper to taste.
- Poach the Eggs: In a medium saucepan, bring 4 inches of water to a gentle simmer. Add the white-wine vinegar. Crack each egg into a small bowl and gently slide them one by one into the simmering water. Poach the eggs for 3-4 minutes, until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon.
- Serve: Divide the quinoa hash between four plates and top each with a poached egg. Garnish with chopped beet greens or fresh thyme, if desired, and serve immediately.
Notes
- Nutrition Facts (per serving):
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Carbohydrates: 28g
Fiber: 5g
Protein: 12g
Sodium: 210mg
This Fall-Vegetable and Quinoa Hash with Poached Eggs is a nutritious and flavorful way to enjoy the best seasonal vegetables. The roasted sweet potatoes and beets provide a hearty base, while the poached eggs add a rich, creamy finish. It's a perfect meal for any time of day, offering a healthy and satisfying dish.
