Just a quick recipe, as I haven't posted one in a while. I intended to make a nice Spanish-style omelette but I had too much filling. It dawned on me that it would make a really nice bed for poached eggs instead. I love Corned Beef Hash, but we're trying a vegetarian challenge until Thanksgiving. Wish me luck --so glad I had one of the best steaks ever at the Hitching Post II last week before we started!
Spanish-style Vegetarian Hash and Poached Eggs
4 large eggs
1 small zucchini - cut into small dice
1/2 med. red bell pepper - cut into small dice
3 large or 5 small scallions, minced
2 tsp. fresh thyme, minced
1 tsp. fresh parsley, minced
big pinch of hot paprika
3/4 tsp. Spanish Piri-Piri Sauce
2 Tbsp. grated very sharp cheddar (I used 7 year old Wisconsin)
1 Tbsp. Unsalted Butter
Salt & Pepper
Great buttered toast
Heat olive oil and butter until the butter foams up. Sauté zucchini, pepper, scallions, thyme, and parsley for 5 or 6 minutes over medium heat until pretty tender. Add paprika and Piri-piri sauce (or your favorite vinegary hot sauce). Adjust salt and Pepper and and set aside.
Bring small pan of water to a boil and add 2 Tbsp. vinegar. Adjust to a simmer. Start the toast!
Gently crack the eggs in to the pan and keep simmering 3 -1/2 or 4 minutes. Get your plates ready: Divide up the filling between the 2 plates. Sprinkle with cheese. Pull out the eggs, one-by-one, and rinse with hot water. Dry gently on a paper towel and place on top of the hash. Top with a nice grind of pepper.