Poached eggs with ham and veggie hash
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Vegetable oil |
| ¼ | pounds | Smoked ham, turkey, or chicken, diced |
| 1 | Potato, peeled and diced | |
| 1 | small | Onion, chopped |
| ¼ | cup | Chicken/vegetable stock |
| ¼ | teaspoon | Hot pepper sauce (optl) |
| ½ | Sweet green pepper, chopped | |
| ½ | cup | Corn kernels |
| 1 | small | Tomato, diced |
| 2 | Eggs | |
| Fresh parsley, chopped | ||
Directions
In 7-inch nonstick skillet,heat oil over medium-high heat; cook ham.
potato and onion, stirring often, for 3 minutes or until onion is softened.
Add stock, and hot pepper sauce (if using); cover and cook over medium heat for 5 minutes or until potatoes are almost tender. Stir in green pepper, corn and tomato.
Make 2 nests in mixture; crack egg into each. Cook, covered, for 5 minutes or until eggs are set. Place egg on each plate; surround with vegetables.
Sprinkle with parsley.
Per Serving: about 335 calories, 23 g protein, 14 g fat, 29 g carbohydrate good source iron
Source: Canadian Living magazine [Mar 95] Presented in an article by Carolyn Gall "Fast & Fit: A Panful of Supper" [-=PAM=-] PA_Meadows@...