Typically, I have Fridays off from school and work. I'm a lucky girl. Even though I have these days off, I still like to try and be slightly productive. However, I usually don't get to the productive part of my day until I make a pot of coffee, watch a few Today show segments and of course, make a delicious breakfast. This morning I made a veggie hash, of sorts, topped with a fried, runny-yolk egg.
From this photo, it's a little difficult to see everything that's in it. Here are a couple more photos of the components of this delicious combo.
I combined everything together, fried an egg, and finished it off with goat cheese, sriracha + green onion. Yum.
- lots of vegetables
- roasted: potatoes, brussels sprouts, broccoli, cauliflower, etc.
- sauteed: spinach, asparagus, mushrooms, garlic, zucchini, etc.
- fried or poached egg(s)
- a little creamy cheese
- green onions or chives
- hot sauce
- olive oil
- s + p
First, make a pot of coffee :) Then, cut your vegetables into bite-sized pieces. Place the vegetables you plan to roast in a bowl and coat with olive oil and s + p. Transfer them to a sheet pan and place into a 450 degree oven for 10-15 minutes, stirring once.
While the roasted vegetables are roasting, heat up some olive oil in a skillet. Place the remaining vegetables into the skillet on medium heat. Season with s + p. Note: In this case, I first added the onion, then mushrooms, then garlic, then tomatoes + spinach. This ensures the right cooking time for each veggie.
Once both 'sets' of vegetables are done, transfer them to a serving bowl. Fry the egg. Add your toppings (hot sauce, cheese, green onions, etc.). Grab a cup of jo and enjoy!
After a delicious (and nutritious) breakfast like this, I'm ready to face the day and do productive things (like write blog posts).