ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Vegetable Hash with Poached Eggs

Yield Serves 4 (serving size: about 1 1/3 cups squash mixture, 1 egg, and 1 tablespoon cheese)

Ingredients

  • 4 teaspoons olive oil
  • 1 cup chopped Vidalia or other sweet onion
  • 1 cup (1/4-inch-thick) slices fingerling or small red potatoes
  • 1 teaspoon dried herbes de Provence
  • 1 cup diced zucchini
  • 1 cup diced yellow squash
  • 1 cup green beans, trimmed and cut into 1/2-inch pieces
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 cups chopped seeded tomato
  • 2 tablespoons thinly sliced chives
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon white vinegar
  • 4 large eggs
  • 1 ounce Parmesan cheese, shredded (about 1/4 cup)

Nutrition Information

  • calories 221
  • fat 11.8 g
  • satfat 3.5 g
  • monofat 5.8 g
  • polyfat 1.7 g
  • protein 12 g
  • carbohydrate 18 g
  • fiber 4 g
  • cholesterol 192 mg
  • iron 2 mg
  • sodium 438 mg
  • calcium 156 mg

How to Make It

  1. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add onion, potatoes, and herbes de Provence; spread mixture in a single layer in pan. Cook 4 minutes, without stirring, or until potatoes are lightly browned.

  2. Reduce heat to medium. Stir in zucchini, yellow squash, beans, salt, and 3/8 teaspoon pepper; cook 3 minutes. Remove pan from heat; cover and let stand 5 minutes. Stir in tomato, chives, and parsley.

  3. Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Stir in vinegar. Break each egg into a custard cup. Gently pour eggs into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon. Divide squash mixture evenly among 4 plates; top each serving with 1 egg. Sprinkle eggs evenly with remaining 1/8 teaspoon pepper and Parmesan cheese.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.