#STFFcooks – Breakfast hash with poached eggs

27th April 2014
After starting the blog a little over a year ago, I noticed that with all the good food I had been consuming (purely for research purposes, you understand) my waistline was starting to expand at a rapid rate. I had lost weight with Weight Watchers before and so decided to join again when my weight gain started to bother me. It’s a program that really works for me because nothing is restricted, but I’m not here to tell you about the diet…instead I’d like to share a recipe with you from Simple Start. It’s a ‘throw-it-all-in’ kind of dish that is delicious, keeps you satisfied and you would never feel like this was diet food! 
Recipe #10: Breakfast hash with poached eggs
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1x red onion sliced into thin slices
  • Bacon medallions sliced
  • 8 -10 cherry tomatoes
  • 8 -10 parboiled new potatoes, sliced in half
  • Handful of mushrooms
  • 2 x eggs
  • Chopped parsley
  • 1 tablespoon whole grain mustard
  • Splash of Tabasco sauce (optional)
  • Salt and pepper to taste
  1. Spray a large frying pan with calorie-controlled cooking spray, or 1 teaspoon of good olive oil.Add the onions, bacon, potatoes and mushrooms and fry until the onions become translucent. Make sure you keep everything moving around.
  2. Add the whole grain mustard and mix well. Turn off the heat and add the cherry tomatoes and parsley.
  3. Add the Tabasco sauce (if using) and season to taste.
  4. In a separate pot, bring some water to the boil and add a splash of vinegar. Once the water is boiling, stir the water rapidly to form a whirlpool. Crack your eggs into the centre of the whirlpool and then let boil for about 2 minutes or until the eggs are poached to your liking. You could fry the eggs if you like, but I prefer poached eggs.
  5. Plate up your breakfast hash and then place the eggs on top. Sprinkle a little more chopped parsley on top and serve.

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