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Shirred Eggs with Vegetable Hash and Smoked Cheddar

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Serves 4 to 6

  • by from Fine Cooking
    Issue 123

In this single-skillet supper, eggs are cracked over a tender sweet potato and zucchini hash, which is then topped with smoked Cheddar and broiled.

  • 2 medium sweet potatoes, peeled and cut into 1-inch pieces
  • 2 medium carrots, peeled and cut into 1-1/2-inch pieces
  • 2 medium zucchini, cut into 1-1/2-inch pieces
  • 3 Tbs. olive oil
  • 1 Tbs. unsalted butter
  • 1 Tbs. finely chopped fresh sage
  • 1/4 tsp. cayenne; more to taste
  • Kosher salt
  • 8 large eggs, at room temperature
  • Freshly ground pepper
  • 4 oz. smoked Cheddar, coarsely grated (about 1-1/2 cups)

Position a rack 6 inches from the broiler and heat the broiler on high.

Working in two batches, pulse the sweet potatoes, carrots, and zucchini in a food processor until chopped, with pieces no larger than almonds in the mix. Transfer to a bowl.

Heat the oil and butter in a 12-inch cast-iron skillet over medium-high heat until the butter melts and the foam subsides. Add the vegetables and the sage and cook, stirring often, until tender and golden-brown in spots, about 10 minutes. Remove from the heat and season with the cayenne and 1-1/2 tsp. salt.

Smooth the surface of the hash and crack the eggs over it, leaving a little space between each egg. Season each egg with salt and pepper and broil until the whites are set, 1 to 2 minutes. Sprinkle the Cheddar evenly over the eggs and hash and broil until the cheese is melted, about 1 minute. Let cool slightly before serving.

nutrition information (per serving):
Calories (kcal): 310, Fat (kcal): 22, Fat Calories (g): 190, Saturated Fat (g): 8, Protein (g): 15, Monounsaturated Fat (g): 10, Carbohydrates (mg): 14, Polyunsaturated Fat (mg): 2.5, Sodium (g): 530, Cholesterol (g): 275, Fiber (g): 3,

Photo: Scott Phillips

This was amazing!

This was absolutely delicious. The sweetness of the sweet potatoes and the spice of the cayenne played together so well! Not to mention it was very picturesque. So pretty, I posted it on Instagram :-)

This is really good. Even my husband liked it, zucchini and all. We cooked the eggs separately and then plated it together. Also, could put green chili on it, yum.

Our go to weekend breakfast... Fabulous. After making it as is the first time, a few adjustments have been made. I use the grating attachment instead of making it pea size. It takes a little while longer to cook, but so much easier for prep work. Added 1/4 C onion. Also, since hubby and I like our eggs cooking differently, I cook them separately and plop on top with some cheese. YUM! Oh and, it's great for leftovers during the week, just cook the egg the morning of.

This is very good and is an easy, healthy breakfast as well as dinner. Like a previous reviewer, I added onion and garlic.

Really good! I didn't see the point of chopping the vegetables coarsely and then processing them to "almond" size...I just chopped them that size to start with. I added a chopped onion and a couple of cloves of garlic, minced. Instead of the olive oil and butter I rendered some bacon and sauteed the vegetables in the bacon fat instead. Will make it again.

Great dish

Made this last night. Everyone enjoyed it. Very easy to make and the flavors were awesome. I liked the cayenne kick.

Absolutely delicious. This dish reminded me of my childhood.

This is so easy and quick. Not prep intensive and you can vary the vegetables. I have made this several times. I always add some onion or shallot to the mixture. A quick and easy and inexpensive source of protein. Perfect for dinner when you need to get something on the table when time is of the essence.

finally, a meatless main my 3 and 5 year old like. Nuff said.

I grew up with a shirred egg dish, for Christmas mornings with friends, this reminded me of, fondly. I've made it tonight, as printed, and it was yummy, also with waffles, fresh strawberries, and fresh whip cream. I'd like to vary it with a smoked goat cheese next time, with some capers. Thank you for sharing.

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