This recipe rocks!! Creamy poached eggs make it extra special and the bacon hash? Yum. It's made to serve two as part of this week's collection of clean, healthy meals for Feb 14th. Ill be making this one all year long! (See note at bottom to make for 4)
What you need
2 slices bacon, cut into pieces
1 sweet potato, peeled and diced
1, 10-ounce package frozen quartered artichoke hearts, thawed
1 bunch scallions, thinly sliced
2 tablespoons Tessemae's Ranch Vinaigrette
4 large eggs
What to do
Heat your oven to 450. Put the bacon in a cast iron skillet and roast until the fat is beginning to render, about 5 minutes. Toss the sweet potatoes in (watch out for the hot handle of the pan!) and roast until just tender, about 15 minutes. Stir in the artichokes, scallions (save a few pieces for garnish) and the Ranch Vinaigrette. Roast until the hash is tender and browned, about 10 minutes more.
To poach the eggs, bring 2 inches of water just to a simmer in a large skillet or shallow pot. (You want bubbles on covering the bottom with a few popping up, but not a real simmer.) Crack all 4 eggs into small cups. (If you do this ahead, keep them in the fridge.)
One at a time, gently lower the eggs into the water. Let a little water swirl into the cup before you lower the egg all the way in. Poach about 3-4 minutes for a firm white with a runny yolk. Use a slotted spoon to move the eggs to a paper towel lined plate.
Serve the hash topped with the eggs, reserved scallions, and more Ranch Vinaigrette.
Tip: If you don’t want to poach the eggs, try this with sunny side up or over easy! To make ahead, keep the hash refrigerated and reheat as needed, top with a fresh cooked egg. This recipe is easily doubled or quadrupled! To make for 4, double the recipe and use a rimmed baking sheet instead of a skillet. To make for 8, use 2 large rimmed baking sheets.