Tuesday, April 30, 2013

herbed sweet potato & mushroom hash + baked eggs & blue cheese


I love, love, love how truly simple this dish is.  But don't let its simplicity fool you...it's got big flavor and that, my friends, is what has hubby repeatedly requesting it.  This is one of our go-to weeknight meals, and it is often a quick brunch on the weekends, too.  How's that for versatile?  And what's not to love? Sweet potatoes, mushrooms, red bell, onion and herbs roasted and then dotted with tangy, rich blue cheese, creamy eggs and more flavor fresh herbs to finish.  This is good, simple stuff.


Chop the sweet potato, bell and onion in 1/2 inch dice, and cut the mushrooms into sixths.  Finely chop rosemary.   Toss the veggies in two small skillets or baking dishes (for oven to table serving, another bonus, fewer dishes to wash!). Sprinkle 1 tsp chopped rosemary on each skillet, season with sea salt and fresh cracked pepper, drizzle on olive oil to lightly coat and toss well.  Roast in a 400 degree oven for about 25-30 minutes, until veggies are just about tender.


Remove from oven and make two wells in each skillet with a spoon.  Crumble blue cheese over the top.  Crack eggs individually into a small ramekin and gently place two eggs in each skillet, season eggs with salt and pepper.  Bake for an additional 8-10 minutes, or until the egg whites are set.  We like our yolks runny, and they will continue to cook just a bit after you remove them from the oven while you finish off the herbs.  If you prefer a firmer yolk, and want it cooked all the way through, bake for 15 minutes.  Remove from oven and garnish with chopped fresh parsley and chives.




herbed sweet potato & mushroom hash + baked eggs & blue cheese
(serves 2)

Ingredients:
1 sweet potato, 1/2 inch dice
8-10 white mushrooms, cut into sixths
1/2 red bell, 1/2 inch dice
1/2 red onion, 1/2 inch dice
2 tsp finley chopped fresh rosemary
olive oil
sea salt and fresh cracked pepper
blue cheese, crumbled
4 eggs
chopped fresh parley and chives for garnish

Preheat the oven to 400 degrees.  Chop the sweet potato, bell and onion in 1/2 inch dice, and cut the mushrooms into sixths.  Finely chop rosemary.   Toss the veggies in two small skillets or baking dishes (for oven to table serving, another bonus, fewer dishes to wash!). Sprinkle 1 tsp chopped rosemary on each skillet, season with sea salt and fresh cracked pepper, drizzle on olive oil to lightly coat and toss well.  Roast in oven for about 25-30 minutes, until veggies are just about tender.

Remove from oven and make two wells in each skillet with a spoon.  Crumble blue cheese over the top of veggie mixture.  Crack eggs individually into a small ramekin and gently place two eggs in each skillet. Season eggs with salt and pepper.  Bake for an additional 8-10 minutes, or until the egg whites are set.  We like our yolks runny, and they will continue to cook just a bit after you remove them from the oven while you finish off the herbs.  If you prefer a firmer yolk, and want it cooked all the way through, bake for 15 minutes.  Remove from oven and garnish with chopped fresh parsley and chives. So good.  So good.  So good.






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