- 1/4 cup canola oil, divided
- 1 1/2 cups thinly sliced leek
- 6 ounces sliced portobello mushroom caps
- 1 tablespoon chopped fresh thyme
- 3 cups roasted potatoes from The Master Hash recipe
- 1 cup roasted garlic cream from The Master Hash recipe
- 1 cup Brussels sprout leaves
- 6 cherry tomatoes, halved
- 1 1/4 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 4 tablespoons half-and-half, divided
- 1/4 cup white vinegar
- 6 large eggs
- 2 tablespoons chopped fresh flat-leaf parsley
- calories 362
- fat 20.8 g
- satfat 5 g
- monofat 9.2 g
- polyfat 4.4 g
- protein 12 g
- carbohydrate 34 g
- fiber 5 g
- cholesterol 199 mg
- iron 3 mg
- sodium 504 mg
- calcium 120 mg
How to Make It
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add leek; cook 2 minutes, stirring. Add mushrooms and thyme; cook 4 minutes.
Heat a cast-iron skillet over medium-high heat. Add remaining 3 tablespoons oil and potatoes; cook 4 minutes. Add leek mixture, garlic cream, sprouts, tomatoes, 1 teaspoon salt, and 1/4 teaspoon pepper; cook 2 minutes. Stir in half-and-half.
Add water to a saucepan, filling two-thirds full; bring to a boil. Reduce heat; stir in vinegar. Break each egg into a custard cup. Gently pour eggs into pan; cook 3 minutes. Remove with a slotted spoon; place on a paper towel-lined plate.
Stir remaining 2 tablespoons half-and-half into hash to loosen. Divide hash among 6 plates. Top each serving with 1 egg; sprinkle evenly with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Garnish with parsley.