Veggie hash with steel cut oats and poached egg
A quick, and kind of twisted, version of the classic Egg fried rice! Well, not very much like egg fried rice all really, but based on the same idea of frying veggies + some grain and serve with egg.
I tend to use the veggies I have at home (or the seasonal veggies I just found at the grocery store), mix with cooked oats and serve with a poached egg. A filling and nourishing yet simple meal ready in 20 minutes!
Veggie hash with oats and poached egg
2 yellow beets
100 gram kale, or chard - or the double amount baby spinach
4 dl steel cut oats
1 tbsp cold pressed olive oil
salt and freshly ground black peppar
1 liter water
2 tbsp vinegar
1 tsp salt
fresh lemon balm
Cook the steel cut oats according to instructions on the packaging.
Scrub the carrots, slice in to smaller pieces. Peel the beets, cut in to small chunks. Cut away the thick bottom steam part of the kale, tear the leafs in to smaller pieces. Cut the leek in half, wash carefully and finely shred.
Bring water, vinegar and salt to a boil in a medium saucepan. Crack one egg in a small cup. Lower the heat, you want the water to be simmering. Whisk a whirlpool in the water and gently slip the egg in to the center of the whirlpool. Put on a lid and let simmer for 3-4 minutes. Lift up the egg using a slotted spoon. Follow the same procedure for the rest of the eggs, one at a time.
Fry carrot and beet in a bit of oil in a frying pan or in a wok until golden och tender. Add the leek and kale and let fry for another couple of minutes. Remove from heat. Add the steel cut oats. Salt and pepper to taste.
Serve the fry with walnuts, lemon balm and poached egg.