Poached Egg with Tuscan Hash: Paleo Lunches and Breakfasts on the Go
Here’s a great recipe from my book, Paleo Lunches and Breakfasts on the Go. See below on how to enter to win a copy! I’ll notify the winner on Feb 25th.
This combination is really amazing. It’s sweet tasting from the sundried tomatoes and sweet potatoes, and rich from the pork and herbs. Fresh basil brightens it up and gives it a fresh taste. It’s a great breakfast to power you through the morning without needing to refuel. I really like making a double batch of this and reheating as needed through the week for breakfast. You can poach the egg at home the traditional way, but I also offer a way to enjoy a warm, runny egg over some incredible hash right at your office. This classic dish works well for breakfast or for lunch!
Makes about 1.5 quarts
1 TBS bacon fat 1 onion, diced
2 cloves garlic, minced
1 Japanese sweet potato, roasted, peeled and diced
1 tsp fennel seeds
1 tsp dried rosemary
1 tsp dried thyme
1lb pastured pork or lamb
3 TBS sundried tomatoes, minced
3 TBS fresh basil, sliced
In a large skillet, melt the bacon fat. Add the onion and sauté for about three minutes. Add the garlic, sweet potato and dried herbs and sauté for five minutes. Now, add the ground meat and cook until done, about seven minutes. Add the sundried tomatoes for another three minutes and incorporate well. Remove from heat and add the fresh basil. To make the poached egg at your office, all you need is a microwave safe bowl, some water and an egg. A glass pyrex dish works well for this. Crack the eggs into the water and pierce the yolks once with a fork. Microwave on high for approximately 90 seconds. All microwaves are different, so depending on how powerful yours is, the timing might be slightly shorter or longer. With a slotted spoon, remove the eggs and serve over the warm hash.
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