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Roasted Hash and Jammy Eggs
Ingredients
4
large eggs
8
slices bacon
1/2 tsp.
coriander seeds, crushed
1 1/2 lb.
baby gold creamer potatoes
1
poblano pepper, quartered and sliced
1
red pepper, quartered and sliced
1
small onion, sliced
to taste
Kosher salt and pepper
1/4 cup
flat-leaf parsley, chopped
to taste
Flaky salt, for serving
Instructions
STEP 1
Heat oven to 425°F.
STEP 2
Boil water in a saucepan. Prepare ice bath. Simmer eggs for 7 minutes, then cool in ice water. Drain and peel eggs.
STEP 3
Arrange bacon on a baking sheet. Bake for 10 minutes, flip and sprinkle with coriander. Bake until crispy (about 5 more minutes). Reserve 1 tablespoon bacon fat. Chop bacon.
STEP 4
Increase oven temperature to 450°F.
STEP 5
Microwave potatoes covered with plastic wrap until tender (5 to 6 minutes). Cut in half. On a baking sheet, combine potatoes, bacon fat, peppers, onion, salt, and pepper. Bake until golden brown (20 to 25 minutes).
STEP 6
Slice jammy eggs in half. Serve with hash, garnished with parsley and flaky salt.
Nutrition Facts
(per serving)
Calories:
348 calories per serving
Servings:
4 servings
Carbohydrates:
36 g
Fat:
16 g
Fiber:
5 g
Protein:
17 g
Sugar:
1 g
Meal Effort
Preparation:
15 minutes
Cook:
30 minutes
Total:
45 minutes