This one-pan hash makes an easy fall dinner or a simple dish for a healthy brunch.
oil, 1/2 tsp.
garlic powder, and 1/4 tsp.
salt in a medium bowl.
Spread in an even layer on the heated baking sheet.
Roast for 20 minutes.
Toss kale with the remaining 1 Tbsp.
oil, 1/2 tsp.
garlic powder, and 1/4 tsp.
Remove the pan from the oven, stir the vegetables, and place the kale on top.
Meanwhile, bring 2 inches of water in a wide pot to a boil.
Reduce heat to medium-low to maintain a gentle simmer.
Poach for 4 minutes for soft-set, 5 minutes for medium-set, and 8 minutes for hard-set.
Using a slotted spoon, transfer the eggs to a clean kitchen towel to drain.
Divide the vegetable hash among 4 plates and top each serving with an egg.
Season with pepper, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
