I got the idea for this breakfast after a delicious brunch at a local Seattle restaurant, Tilikum Cafe. It was onions, zucchini, and spinach, with a touch of cream, and eggs baked in the mixture. So good. Well, I tried baking this once before but my eggs cooked too quickly and the yolks got hard. So this time I decided to just to let it simmer on the stove, basically poaching in the liquid, until the white were done and the yolks were perfectly runny.
Ingredients: (this is what I used, but use whatever you like or have on hand!)
1/2 sweet potato, peeled and diced
2 zucchini, diced
3 strips of bacon
A few handfuls of spinach or other greens
Handful of cherry tomatoes, sliced in half
1 small onion, diced
1/2 cup of cream, half and half, or coconut milk, I used half and half.
Eggs, as many as you need but don’t overcrowd pan
Goat cheese and basil, optional
Avocado, optional
Salt and Pepper to taste, season as you go along
Directions:
Chop bacon and cook until done, not too crispy. Remove from pan with a slotted spoon and set aside.
Add sweet potato and onion and sautee until they soften
Add zucchini and cherry tomatoes and the bacon, and sautee about 5 more minutes until softened a bit
Turn heat down to medium or medium low
Flatten hash mixture along bottom of pan and add cream, it should just come about half way up hash
Sprinkle goat cheese over if desired
Let that warm up a few minutes, and then crack eggs right on top.
Let them simmer until whites are cooked, or until desired doneness.
Sprinkle with fresh julienned basil
Scoop into bowls, garnish with sliced avocado, and enjoy!
