Veggie Hash w/ Poached Egg and Parsley Pesto

Veggie Hash w/ Poached Egg and Parsley Pesto

This is a flavorful dish I truly had my doubts about. It calls for a rutabaga, which I am ashamed to say I have never had before. Now I can not wait to try it in another recipe! This dish takes about an hour to make but only about 15 minutes of active prep time.... or less, how are those knife skills? This recipe gives you a lot of chances to practice them. Cut down on your prep time by giving the kids some peelers and let them peel the veggies for you. I didn't give you amounts for the veggies because this recipe is very forgiving on the amounts. Like potatoes more then carrots? Add more potatoes and less carrots! The trick to this dish is making sure your veggies are cut the same size, this keeps some veggies from still being raw while others burn.

Pesto

1 1/2 cups fresh Italian parsley leaves
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 small roasted garlic clove ( do not peel yet !)

Hash

olive oil
diced, peeled potatoes
diced, peeled rutabaga
diced, peeled carrots
diced, bell pepper
3 garlic cloves, minced
diced, peeled onions, sliced
salt
pepper


4 large eggs



preheat oven to 400°F

coat the inside of a rimmed baking sheet with olive oil

put all the veggies EXCEPT the minced garlic on it

place the unpeeled garlic clove on the sheet too off in a corner all by itself

season veggies to taste with salt and pepper

roast veggies until tender, turning occasionally, 45 minutes

remove the garlic with the peel still on it and set it aside to cool

stir in minced garlic roast 10 minutes longer

while you are finishing off the veggies fill pot halfway with salted water and bring to boil

while you are waiting for your veggies to finish off and the water to boil peel the roasted garlic clove, place all your pesto ingredients into a small food processor and run it until they are smooth

crack eggs, 1 at a time, into a dish, then slide eggs into simmering water

poach eggs until softly set, 3 minutes

split veggie mix onto 4 plates, carefully top it with the poached egg (don't break the yolk until its time to eat) and then top the egg with the pesto sauce

ENJOY!