Carrot & Kale Hash with Broiled Eggs

Updated On: Oct 03, 2023

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… 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

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
  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.

Recipe By:

Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.


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  1. This was so good! I was looking for a recipe to use with a bunch of carrots I had on hand, and happened to have some kale as well. I substituted a handful of mushrooms instead of the red pepper, which I didn’t have. I sauteed it all in a little butter (better than the chemicals in cooking spray), but coconut oil would have been good too. Definitely will make again and would be a great brunch dish to serve to company. From fridge to table, about 10 mins total.

  2. Maria Continez says:

    yum.This looks good

  3. Sound delish except for the Kale… I’m just not into that… but then perhaps if I tried this recipe I might be! 🙂

  4. Now there is a meal I can eat…yum! And so healthy too! Thanks.

  5. I ate this for dinner!!!! And it was so good!!!

    Hubby was like whoa when he saw it, he loved it!

  6. Marnely Rodriguez says:

    Seriously, I’d eat this for breakfast, lunch and dinner! Love carrots, although we don’t get kale here (crazy huh?) Yei for healthy living!

  7. Yummy Mummy says:

    Oh I love this post! All my favorite ingredients! I do pilates half the time, and cardio the other and I feel the same way about pilates. Sometimes I don’t feel like I’m doing much without the sweating, but boy do I feel it the next day. Feels good!

  8. I swear, I am totally making this for dinner. I have everything I need and I’m just in the mood for breakfast for dinner. This looks amazing.

    Good for you for your exercise and healthying it up. I’m struggling this week…I miss pilates, felt my best when I took a class 2x a week. Thanks for sharing this recipe and totally inspiring my dinner tonight!

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