Poached Eggs and Root Vegetable Hash

 Poached Eggs and Root Vegetable Hash

Root vegetables are high in fiber and flavor, and are a unique twist on the

veggies you usually see with your morning eggs. Warm and crispy, they make a

great substitute for potatoes, with less carbs and a lot more nutrients.

Ingredients:

1 large beet, peeled and chopped

1 medium turnip, peeled and chopped

1 small onion, chopped

1 tablespoons olive oil

2 tablespoons butter

1 garlic clove, minced

1 sprig fresh rosemary, finely chopped

4 large, cage free, organic eggs

Freshly ground black pepper, to taste.

Directions:

Preheat oven to 400 degrees. Toss veggies in olive oil and lay on a single layer

sheet pan. Sprinkle on chopped rosemary. Season with freshly ground black

pepper to taste. Roast for about 15 minutes, remove from oven and add the garlic.

Roast for 10 more minutes, or until crispy around the edges.

While the veggies are cooking, poach your eggs in a pot of simmering water,

until just cooked.

To serve, divide the root vegetables between two plates and top with two eggs.

Serve immediately.