For as long as I can remember I have not been a fan of yolks. Especially runny yolks. The idea of partially raw eggs always gave me the heebie jeebies. That is until I started cooking and baking with Davidson's Safest Choice Eggs. Davidson's Safest Choice Eggs are pasteurized, therefore safely eliminating anything that might cause food born illness. There is no risk of salmonella or listeria. This has opened a whole new world of egg love. I never knew how deliciously rich that yolk is broken over breakfast potatoes or soaked up with toast. What a world I had been missing!
When I went to brunch down in the Boston area a couple weeks ago, I ordered a pork shoulder hash that was filled with dates, pickled onions and topped with an over easy egg. Once I broke that yolk and dipped my potatoes and various other yummy hash ingredients in it, I became obsessed! Those flavors have been haunting my dreams and my breakfasts for days!
The hash is really easy to prepare but with so much flavor. You simply oven roasted some diced beets and potatoes in one pan drizzled in olive oil and salt. In another pan roast your onions and cabbage soaked in maple syrup and balsamic vinegar.
Once everything has finished roasting toss them together with diced dates and goat cheese crumbles. To finish it all of top that glorius hash with a sunny side up egg. You can eat this meal for breakfast, brunch, lunch or dinner. It's an egg and hash recipe that is great any time of day.
How to Fry the Perfect Sunny Side Up Egg
What you need:
A non stick fry pan or well seasoned cast iron skillet
1 tbs butter per egg ( you can also use cooking spray or oil, I prefer the taste of the butter as it browns)
Davidson's Safest Choice Eggs
Salt and pepper to taste
Heat butter in your skillet on medium heat until it is melted and starting to sizzle.
Break your egg into a separate small bowl. (This prevents any shells landing in the skillet.)
Once butter has heated pour one egg in the center of your pan. Keep heat on medium and cook the egg without disturbing it. Patience is the key to an evenly cooked egg white and an undisturbed yolk.
Once the egg starts to coagulate on the top and brown around the bottom and edges. It is finished. The yolk should appear set, but still "yolky" and glossy. Using a spatula carefully remove egg from the pan and serve.
Roasted Potato and Beet Hash with Goat Cheese, Dates, Balsamic Roasted Cabbage and Onions
1 lb peeled and diced potatoes
1 lb peeled and diced beets
2 tbs light olive oil
1/4 tsp salt
1 cup shredded cabbage
1 onion peeled and sliced thin
1 tbs balsamic vinegar
1 tbs maple syrup
1 tbs butter
1/2 cup dates pitted and sliced thin
1/2 cup goat cheese crumbles
Preheat oven to 375.
Spread potatoes and beets in an even layer over a lined cookie sheet. Drizzle with olive oil and salt. Roast for 30 minutes or until they are fork tender and starting to brown.
Place cabbage and onions in a pie plate or small dish drizzle with vinegar, maple, and place the tbs of butter on top. Place in the oven with the potatoes and beets. Roast for 15 minutes. Remove from oven and stir. Rerun to the oven and continue roasting for 15 minutes. When they have caramelized they are finished roasting.
On your serving dish place roasted beets and potatoes on the bottom. Top with the roasted cabbage and onions. Sprinkle hash with sliced dates and goat cheese. Serve with a sunny side up egg on the top of each serving.
(Disclaimer: I am a brand ambassador for Davidson's Safest Choice Eggs as part of their Darling Dozen. This is sponsored post and they provided me with the eggs used in this recipe. All opinions expressed are my own)