I made this breakfast for a best girlfriend of mine while at home, one of the many many times we just sat, ate (a lot!) and chatted around the kitchen table. It seems to be our favorite pass time. Except for this I totally botched the eggs, no more than 10 minutes in the oven, guys, or you’ll have some tough little yolks – and the whole joy of baked/poached eggs is that they are self-saucing. If you don’t have a cast iron skillet or something that is both stove top and oven safe, you could always poach an egg instead and skip the oven part completely. Or, you could transfer the hash to a baking dish once its oven ready, crack the eggs in and then bake it. If you go this route I would put the dish in the oven first to warm up so you don’t loose any heat in the transfer. Whatever your method, make it for someone you like, savor and enjoy!
Butternut, Kale & Apple Hash with Baked Eggs
Perfect for a lazy Sunday brunch or quick and healthy weeknight meal. Use whatever seasoning or spices you feel like – cumin, paprika or red pepper flakes would work well too. Any leftover hash makes a nice addition to a grain salad with some fresh greens. Serves 2.
- 1 1/2 cups cubed butternut squash
- 1 small red onion
- 1 apple (use whatever is local to you, I used red gala)
- 2 cups packed green curly kale, stems removed and roughly chopped (my carry on may or may not have been full of kale)
- Sea salt & cracked black pepper to taste
- 1/2 teaspoon herbes de provence
- 1 teaspoon apple cider vinegar
- 2 organic free range eggs
- Fresh Parsley or other herb, chopped, to garnish (totally optional)
What to do
- Preheat the oven to 375F
- Add a little oil/butter/ghee to a cast iron skillet (or other oven proof pan) and place over medium heat. Sauté the onions until tender, then add the butternut, herbes and salt and pepper. Cook together for about 10 minutes. If the pan seems a little dry, add a couple tablepsoons of water to help soften the butternut. Once the butternut is starting to brown, add the apples and cook until just soft; then add the kale and stir until everything is well combined and the kale has wilted slightly.Stir in the vinegar and remove any sticky bits from the bottom of the pan
- With the back of a spoon, make two small indents in the mixture and gently crack in the eggs
- Transfer the pan to the oven and bake for 8-10 minutes until the egg whites are just set and the yolks are still runny.
- Season with salt and lots of cracker pepper, parsley and serve with multigrain toast if you wish