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Recipes

Grilled root vegetable breakfast hash with crunchy poached egg

BT Toronto | posted Tuesday, Jun 21st, 2016

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With seasonal veggies and a crunchy poached egg, this recipe is the ultimate summer breakfast that is loaded with fibre.

Ingredients

  • 2 medium beets
  • 2 parsnips or carrots, sliced in half, quarters, or lengthwise
  • 2 white, red or Russet potato or sweet potato
  • 1 medium size onion, leaving the stem attached, slice half and then each half for 4 quarters
  • 2 cup kale leaves with stems
  • 1 tbsp caraway seeds
  • 1 tbsp fennel seeds
  • 1 tbsp sesame seeds
  • ¼ cup Kellogg’s* All-Bran Original* cereal, ground
  • ¼ cup Kellogg’s* All-Bran Buds* cereal
  • 1/2 tsp Tobasco (optional)
  • 3 tbsp maple syrup
  • 2 tbsp browned butter
  • 1 tbsp clarified butter
  • 1/2 cup olive oil
  • ¼ cup sherry vinegar
  • Juice of 1/2 a lemon
  • ½ tsp kosher salt
  • Black pepper
  • 4 eggs

Method

  1. Preheat oven to 400 ° F.
  2. Puncture the potatoes in a few spots and wrap each in foil with a pinch of salt.
  3. Place the beets in separate foil with a pinch of salt and 1 tsp olive oil and wrap.
  4. Place the parsnip or carrot slices along with the onion in a separate piece of aluminum foil and drizzle with olive oil and a little salt and pepper. Wrap to seal.
  5. Place all vegetable packages in the hot oven and roast the beets and potato about 40 minutes. Remove the carrot and onion after about 15-20 minutes.
  6. Turn on the BBQ Grill. Remove the beets from the foil and slip off the skins. Cut into quarters.
  7. Remove the potatoes and cut in half and then quarters and toss in olive oil.
  8. Remove the carrots and onion from the foil.
  9. Toast the caraway, fennel and sesame seeds in a dry sauté pan. Cool and toss with 1 tbsp of clarified butter, 2 tbsp ground Kellogg’s* All-Bran Original* cereal and 2 tbsp Kellogg’s* All-Bran Buds* cereal. Set aside to cool.
  10. In a blender, combine the Tobasco, maple syrup, browned butter, olive oil, sherry vinegar, juice of half a lemon, salt and pepper to taste.
  11. Grill the potatoes, carrots, onions and beets on the BBQ Grill for a couple minutes on each side to get some char and smoke.
  12. Grill the kale leaves quickly or cook in a cast iron pan on the grill just to wilt slightly.
  13. Bring a pot of water to a boil and add 1 tbsp white wine vinegar . Poach eggs and remove with a slotted spoon. Allow to dry on a clean dish cloth or paper towel.
  14. Divide the vegetables among four plates.
  15. Divide the kale on each plate.
  16. Drizzle some of the vinaigrette over each plate.
  17. Set a poached egg on each plate and finish with the Kellogg’s* All-Bran Buds* cereal seed crunch and a little finishing salt. Serve immediately.

Courtesy of Elizabeth Falkner

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