There was a time when hash and eggs were a weekly meal; but it featured frozen hashbrowns and a scrambled egg. This version is a healthier and, if I may add, much tastier version of hash and eggs. It’s made with roasted vegetables, fried eggs and my favorite avocado chimichurri sauce.
I tend to do it as a one pan meal – easier and less to wash, but you can mix it up. You can roast your veggies and then divide them into individual ramekins before cracking an egg in it and baking till set. You can also opt to fry your eggs and serve bowls of roasted veggies topped with a fried egg and chimichurri.
It’s an easy meal, but the different veggies, eggs and dip give it a host of delicious flavour and make it super filling. It’s a great easy dinner or brunch meal.
Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.