Carrot & Kale Hash with Broiled Eggs

Day 3 of the new way of eating and we are eating great and exercising daily!  Yesterday we played tennis for 75 minutes which felt awesome.  Today I’m back to Pilates for 45 minutes using an elastic band for resistance.  Although I’m not sweating or jumping around, I definitely feel every muscle in my body getting a good workout with the resistance band.

I wanted a little more than a smoothie this morning, so I opted for a garden fresh hash with broiled eggs.  The eggs and garlic are the only veggies not from my garden.  I would give anything to have my chickens back….store bought eggs…*sigh.

Spray your frying pan with cooking spray and toss in the diced onions, carrots and red peppers and cook until the onion becomes translucent.

Add 1/3 cup of water and cook until the water has evaporated.  This step helps to cook the carrots.  After it’s evaporated, let the onion mixture fry for a minute or so while you go chop up some kale and garlic.

Remove the leaves from the kale rib and chop it roughly.  Dice up 2 large garlic cloves as well. (or use a garlic press if you so desire). No comments about garlic presses from the peanut gallery…..you know who you are!

Toss the kale, garlic, thyme leaves, crushed red pepper flakes, and salt and pepper in the frying pan.  Saute until the kale becomes wilted.  About 3 minutes.

Using 2 oven proof dishes, divide the carrot hash between them.  Add 2 cracked eggs to each and place under the broiler set to low.

Broil until the eggs are set to your desired doneness.  Remove from the broiler and sprinkle with 1 oz of crumbled goat cheese and serve.

Not sure how much 1 ounce of cheese is?  Here’s a tip.  Think “playing dice”.  That’s about 1 ounce.

Note: If you set the broiler too high, the eggs will get a rubbery exterior.  Make sure to keep an eye on them.

I decided to cut up my eggs into the hash.  It was darn tasty!  The small amount of cheese added just a hint of creaminess and the carrots still had a little crunch.  It was a great breakfast.

See?  Clean plate club!
Carrot & Kale Hash with Broiled Eggs

Makes 2 Servings

Ingredients
5 small carrots, diced
1 small onion, diced
1/2 red pepper, diced
1/4 cup water
4 cups kale, roughly chopped
2 garlic cloves, chopped or minced
2 small sprigs of thyme, leaves only
small pinch of crushed red pepper flakes (or a big pinch if you like it spicy)
salt and pepper to taste
4 eggs
2 oz goat cheese, crumbled
Instructions
  1. Preheat the broiler using the low setting.
  2. Spray a frying pan with cooking spray.  Over medium-high heat add the onion, carrot and red pepper and saute until the onion becomes translucent, about 4 minutes.  Add the water and continue to cook over medium-high heat until the water evaporates completely.  Continue to cook the onion mixture for another 3 minutes.  Add the kale, garlic, thyme, crushed red pepper flakes, salt and pepper and saute until the kale is wilted, about 3 minutes.
  3. Using 2 oven-proof dishes, divide the carrot mixture.  Top with 2 eggs each and place under the broiler.  Broil for 5-7 minutes depending on your egg doneness preference.  Remove from the oven and sprinkle each with 1 ounce of goat cheese and serve.

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