When I was in college, I lived in the cool dorms that had a kitchen I got to share with three other girls. It was in that kitchen that my adventures in cooking on my own began. My roommate and I became pros at chocolate mousse and bruschetta and, well, heating frozen appetizers mostly.
It wasn't until I got an apartment of my own that I realized I should probably learn to cook something nutritious (of course we'd convinced ourselves that the bruschetta was plenty healthy because it had tomatoes).
One of my favorite simple dishes to make was breakfast hash. It basically consisted of anything and everything I had in the fridge, sauteed up with an egg on top. It's delicious and packed with veggies and sooo easy to throw together on a Sunday morning or a busy weeknight.
This variation made use of the multiple varieties of squash that came in my Farm Fresh to You shipment last week.
Super Squashy Breakfast HashServes 2
1 tbsp oil (you can choose here. I used coconut)
2 small red potatoes, chopped
1 cup delicata squash, chopped (but not peeled. It may seem a little tough, but the skin is quite edible!)
1 cup butternut squash, chopped (peel this one!)
1 small crown of broccoli, chopped
1 cup leeks, chopped*
1 small zucchini, chopped
1-2 leaves of kale, you guessed it, chopped
1 clove garlic, minced (nope, not chopped!)
Fresh herbs, minced (I used sage, rosemary and thyme in mine)
2 eggs, prepared however you like
Salt and pepper, to taste
Heat oil in a pan until it is hot. Add potatoes and squash and let them cook for 5 minutes. Add garlic and the rest of the veggies and cook until everything is just soft enough to chew. Separate into two bowls, top with an egg each and enjoy!
Super simple, right? And you can add whatever herbs and spices you fancy or substitute whatever veggies you have on hand.
Since I know you're wondering about my funky round egg, here's how I made it.
Jim found this super cool egg poaching device and gave it to me for Christmas a few years ago. You boil your water like normal, then you float the little cup on the water, crack the egg into it, cover the pan for 4 minutes and wha-lah! Perfect poached egg with no mess. The handy dandy handle thing helps you lift the cup out of the water and the opposite end can be used to loosen the egg from the cup.
*Here's a tip for cleaning leeks: cut them first. Then put them into a mesh strainer and rinse them well. Leeks are notoriously dirty and this will help you get all that grainy junk out of them.
Do you have a simple go-to dish that you know you can throw together in a pinch?