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Poached Eggs with Asparagus over Hash Browns
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Description
Here’s a new recipe I served my family one morning for breakfast. I anticipated frowns and complaints but was pleasantly surprised when each said they loved the combination! I hope you’ll enjoy it too. I think it would make an excellent evening meal.
Ingredients
- ¼ cups Canola Oil
- 10 ounces, weight Frozen Hash Browns
- ½ cups Onion, Chopped
- ½ cups Green Peppers, Chopped
- 1 cup Cooked Ham, Diced
- 2 teaspoons Salt, Divided
- 1-½ teaspoon Ground Pepper, Divided
- 1 cup Colby Cheese, Shredded
- 1 pound Fresh Asparagus - Trimmed
- ½ teaspoons Garlic Powder
- 4 whole Large Eggs
Preparation
Heat large skillet with oil and spread hash browns to cover bottom. Add chopped onion, pepper, and ham. Sprinkle with 1 teaspoon each salt and pepper. Allow to cook on high heat for several minutes and then turn to cook the other side, adding additional oil if necessary. Lower heat and continue cooking until hash browns are crusty brown. Top with shredded cheese and allow to melt.
Meanwhile, for the asparagus, place a wet paper towel on a plate with a row of asparagus on top. Cover with another wet paper towel and microwave on high for 3 minutes. Sprinkle additional water on the top towel, and cook another 2-3 minutes until asparagus is tender. Sprinkle with remaining 1 teaspoon salt, garlic powder, and 1/2 teaspoon pepper.
While asparagus is cooking, poach the eggs in an egg poacher for 4-6 minutes, until egg whites are firm but yolk is still soft. To serve, layer 5-6 asparagus spears over hash browns and top with an egg. So yummy! Enjoy!
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