Fall Vegetable Quinoa Hash with Poached Eggs
This is originally a breakfast recipe from Martha Stewart's Whole Living magazine. We occasionally have breakfast for dinner nights and this is always a big hit. Actually, anything with poached eggs is a big hit in our house.
Cook time 1 hour
1 large sweet potato, cut into ½-inch cubes
2 ½ teaspoons extra-virgin olive oil
Coarse salt and freshly ground pepper
2 beets, peeled and cut into ½-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 ¼ inch thick, and rinsed well
½ cup quinoa
1 cup water or broth
¾ teaspoon chopped fresh thyme
1. Preheat oven to 400 degrees. Toss sweet potato with 1/2 teaspoon oil and 1/4 teaspoon salt; spread in an even layer on half of a rimmed baking sheet. Toss beets with 1/2 teaspoon oil and 1/8 teaspoon salt; spread on other half of sheet (so that beets don't discolor potatoes). Roast, stirring halfway through, until tender, 35 to 40 minutes.
2. Cook 1/2 cup quinoa. Rinse, combine 1/2 cup quinoa with 1 cup water or broth. Bring to a boil. Turn heat on low, cover and cook for 15 minutes. Let cool for 5 minutes, fluff with fork.
3. Meanwhile, bring a large saucepan of water to a boil; add vinegar. Break each egg into a teacup. Reduce heat so that water is just simmering. Slightly immerse 1 teacup, and gently slide egg into water. Use a spoon to fold edges of white over egg. Repeat with remaining eggs. Simmer until whites are just set but yolks are runny, 3 to 4 minutes. Transfer eggs to a towel using a slotted spoon, and drain. OR see below.
4. Thinly slice beet greens (I have yet to find beets with the greens). Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add greens, leek, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook until tender and lightly browned, 8 to 10 minutes. Stir in quinoa, thyme, and vegetables; press down using a rubber spatula. Divide among 4 plates; top each with 1 egg, and season with a pinch of pepper.
Poached eggs with Fusionbrands Poachpods. Rub vegetable oil on plastic poachpods, carefully crack egg into each pod. Cook covered for 5 minutes in simmering water 2 inches deep.