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Poached Egg, Grilled Veggie Hash & Chive Oil

Active Time: 30 minutes / Cook Time: 15 minutes

Makes 2 servings, plus leftover chive oil

Chef’s Tip: Chive oil, or any herb oil, is delicious as a substitute for plain olive oil in salad dressings and adds lots of flavor to simply cooked proteins and vegetables. Store tightly sealed in the refrigerator.

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  • ½ cup extra virgin olive oil
  • ¼ cup chopped chives
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon coconut oil or ghee
  • 1 red, orange, or yellow bell pepper, stemmed, seeded, and chopped (about 6-8 oz.)
  • 1 small zucchini, chopped (about 4-6 oz.)
  • 3 plum tomatoes, cored and chopped
  • 2 cups spinach, packed
  • Dash of fine sea salt and pepper
  • 2 eggs


  1. Combine olive oil and chives in a blender and blend until chives are broken down. Let sit while you make the rest of breakfast.
  2. Bring 2 cups water and vinegar to a boil in a small sauce pan.
  3. Melt oil or ghee in a medium skillet (that has a lid) over medium heat. Sauté bell pepper and zucchini until tender, 6-8 minutes. Add tomatoes, spinach, and a pinch of salt and pepper, stir to combine, cook one minute, and then cover and turn off the heat.
  4. To poach your eggs, adjust heat so that your water is simmering gently. Carefully crack each egg into the water and cook 2-3 minutes, or until the whites firm up.
  5. Transfer half of the vegetable hash and one egg to each of two plates. Strain the chive oil through a fine mesh strainer into a clean storage container. Drizzle 1 to 2 teaspoons over each plate, and serve.