Baked Eggs with Garden Vegetable Hash

Baked Eggs with Garden Vegetable Hash Recipe - Nutritious Vegetarian Delight

Preparation time: 20 minutes | Cooking time: 1 hour and 10 minutes | Servings: 6 |

Vegetarian diet

Introduction

Baked Eggs with Garden Vegetable Hash is a delightful and nutritious dish that brings the freshness of the garden right to your breakfast table. This recipe combines the earthy flavors of root vegetables with the vibrant tastes of fresh tomatoes and zucchini, all topped with perfectly baked eggs and a sprinkle of parmesan cheese. It's a versatile dish that can be enjoyed at any meal, offering a comforting and satisfying experience with every bite.

History

The concept of baking eggs with vegetables has roots in many cultures, reflecting a universal approach to combining available garden produce with the wholesome goodness of eggs. This particular recipe, with its focus on garden vegetables like zucchini, bell peppers, and tomatoes, likely draws inspiration from Mediterranean cuisine, known for its emphasis on fresh, seasonal ingredients. Over time, it has evolved into a beloved dish appreciated for its simplicity, nutritional value, and ease of preparation.

Ingredients

1.5 lb (680 g) yukon gold potatoes, peeled and cut into 0.5 inch cubes
1 small red bell pepper, cut into 0.5 inch dice
2 medium zucchini, cut into 0.25 inch thick half-moons
1 medium yellow onion, cut into 0.5 inch dice
3 tbsp extra-virgin olive oil
salt and freshly ground pepper
1 lb (454 g) roma or plum tomatoes, seeded and chopped
2 garlic cloves, minced
2 tsp chopped fresh thyme
6 large eggs
0.25 cup grated parmesan cheese

How to prepare

Position a rack in the center of the oven and preheat it to 450°F (232°C).
Lightly oil a large baking sheet or roasting pan.
Place the potatoes, bell pepper, zucchini, onion, and olive oil on the baking sheet. Season with salt and pepper to taste.
Bake the vegetables, occasionally turning them with a spatula, until the potatoes are almost tender, approximately 40 minutes.
Stir in the tomatoes, garlic, and thyme.
Continue baking until the vegetables are browned, about 20 minutes more.
Transfer the vegetables to a 2 qt (1.89 liter) ovenproof serving dish.
Break the eggs over the vegetables, spacing them evenly apart.
Bake until the eggs are set, approximately 10 minutes.
Sprinkle with cheese and serve immediately.

Variations

For a spicier kick, add diced jalapeños or a sprinkle of red pepper flakes.
Substitute sweet potatoes for yukon gold potatoes for a different flavor and additional nutrients.
Add spinach or kale in the last 10 minutes of baking for a green boost.
Swap out the parmesan for feta cheese for a tangier taste.

Cooking Tips & Tricks

To ensure the best results when making Baked Eggs with Garden Vegetable Hash, consider the following tips:

- Use fresh, high-quality vegetables for the best flavor and nutritional content.

- Cut the vegetables into uniform sizes to ensure even cooking.

- Don't skip the seasoning; salt and pepper enhance the natural flavors of the vegetables.

- Keep an eye on the eggs as they bake to achieve your desired level of doneness.

- For an extra crispy top, broil the dish for a minute or two after the eggs have set.

Serving Suggestions

This dish is wonderfully versatile and can be served as a hearty breakfast, a light lunch, or a satisfying dinner. For breakfast, pair it with whole-grain toast or a fresh fruit salad. For lunch or dinner, consider serving it alongside a mixed greens salad or a bowl of soup for a complete meal.

Cooking Techniques

Roasting the vegetables before adding the eggs allows them to caramelize, enhancing their natural sweetness and adding depth to the dish's overall flavor. Baking the eggs just until set ensures they remain tender and creamy, providing a delightful contrast to the hearty vegetable hash.

Ingredient Substitutions

If you don't have yukon gold potatoes, russet potatoes make a good substitute.

- Any bell pepper color will work, though red offers a sweeter taste.

- In place of fresh thyme, dried thyme can be used, but reduce the amount by half.

Make Ahead Tips

The vegetable hash can be prepared and roasted a day ahead. Just before serving, reheat the hash in the oven, crack the eggs over the top, and bake until the eggs are set. This makes for an easy and quick meal prep.

Presentation Ideas

Serve the dish in the ovenproof serving dish it was baked in for a rustic and inviting presentation. Garnish with fresh thyme sprigs or chopped parsley to add a pop of color and freshness.

Pairing Recommendations

A light, crisp white wine such as Sauvignon Blanc or a dry Rosé pairs beautifully with the flavors of this dish. For a non-alcoholic option, a sparkling water with a squeeze of lemon complements the meal's freshness.

Storage and Reheating Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to two days. To reheat, cover with foil and warm in a 350°F (177°C) oven until heated through. Note that the texture of the eggs may change slightly upon reheating.

Nutrition Information

Calories per serving

Each serving of Baked Eggs with Garden Vegetable Hash contains approximately 250 calories, making it a moderate-calorie option suitable for those managing their weight or looking for a lighter meal.

Carbohydrates

This dish is relatively low in carbohydrates, with the primary sources being the yukon gold potatoes and the vegetables. One serving contains approximately 30 grams of carbohydrates, making it a suitable option for those monitoring their carb intake.

Fats

The fats in this recipe come mainly from the olive oil and the eggs. Olive oil is a healthy monounsaturated fat, beneficial for heart health. Each serving contains about 10 grams of fat, with a balance of monounsaturated and a smaller amount of saturated fats from the eggs and parmesan cheese.

Proteins

Eggs are an excellent source of high-quality protein, and this dish provides a good protein boost with approximately 12 grams per serving. The protein from eggs is complete, meaning it contains all nine essential amino acids in the right ratios for your body to use effectively.

Vitamins and minerals

This recipe is rich in vitamins and minerals, thanks to the variety of vegetables and eggs. It's particularly high in Vitamin C from the bell peppers and tomatoes, Vitamin A from the zucchini, and B vitamins from the eggs. It also provides a good dose of iron, potassium, and calcium.

Alergens

The primary allergens in this dish are eggs and dairy (from the parmesan cheese). Those with sensitivities to these ingredients should exercise caution or seek alternative recipes.

Summary

Overall, Baked Eggs with Garden Vegetable Hash is a nutritious and balanced meal, offering a good mix of proteins, healthy fats, and carbohydrates, along with a variety of vitamins and minerals. It's a heart-healthy choice that supports a balanced diet.

Summary

Baked Eggs with Garden Vegetable Hash is a versatile, nutritious, and delicious meal that showcases the best of garden vegetables paired with the richness of baked eggs. It's a dish that's as suitable for a special brunch as it is for a comforting dinner, offering a satisfying and healthy option for any meal of the day.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day, and I was visiting my dear friend Margaret in her quaint little cottage by the sea. Margaret was an incredible cook, always experimenting with new ingredients and flavors. As we sat in her sunlit kitchen, sipping on tea and catching up on life, she suddenly pulled out an old, weathered cookbook from her shelf.

"Have you ever tried making baked eggs with garden vegetable hash?" she asked, her eyes sparkling with excitement. I shook my head, intrigued by the sound of the dish. Margaret flipped through the pages of the cookbook, her fingers tracing the faded print until she found the recipe she was looking for.

"This is one of my favorites," she said, handing me the cookbook. "I learned it from a dear friend of mine many years ago. It's simple, yet so delicious."

I scanned the ingredients list and instructions, feeling a rush of inspiration and curiosity. The combination of fresh garden vegetables, eggs, and herbs seemed like a perfect marriage of flavors. Margaret must have sensed my excitement, as she offered to show me how to make the dish right then and there.

We gathered our ingredients from Margaret's herb garden and vegetable patch, picking plump tomatoes, vibrant bell peppers, fragrant basil, and earthy potatoes. As we chopped and sautéed the vegetables in a cast iron skillet, the kitchen filled with mouthwatering aromas that made my stomach rumble in anticipation.

Once the vegetables were tender and golden brown, Margaret cracked the eggs into the skillet, creating little wells among the hash. She sprinkled them with salt, pepper, and a generous handful of grated cheese before popping the skillet into the oven to bake.

As we waited for the eggs to set and the cheese to melt, Margaret shared stories of her friend who had taught her the recipe. She spoke of lazy Sunday mornings spent in the garden, gathering fresh produce and sharing laughter over a steaming skillet of baked eggs with garden vegetable hash. The sense of nostalgia and warmth in her voice made me long for those simple, joyful moments.

When the dish emerged from the oven, the eggs were perfectly cooked, with the yolks still runny and the cheese bubbling and golden. Margaret scooped out generous portions onto our plates, garnishing them with fresh herbs and a sprinkle of red pepper flakes.

We sat at her cozy kitchen table, savoring each bite of the rustic dish. The eggs were creamy and rich, the vegetables tender and flavorful, and the cheese added a gooey, indulgent touch. It was a symphony of textures and flavors that danced on my taste buds, leaving me utterly delighted.

As we finished our meal, I couldn't help but feel grateful for Margaret's generosity in sharing this recipe with me. It was more than just a dish—it was a connection to the past, a reminder of the beauty in simple, homemade food shared with loved ones.

From that day on, baked eggs with garden vegetable hash became a staple in my own kitchen. I made it for my family on lazy weekend mornings, for friends at brunch gatherings, and even for myself when I needed a comforting meal. Each time I cooked it, I thought of Margaret and her friend, and the bond we shared over a shared love of good food and cherished memories.

Now, as I pass on this recipe to you, my dear grandchild, I hope it brings you as much joy and nourishment as it has brought me over the years. May you savor each bite, create your own memories around the table, and always remember the simple pleasures of a homemade meal shared with those you love.