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Poached Egg, Vegetable Hash, and Fresh Herbs

Active Time: 30 minutes / Cook Time: 15 minutes / Total Time: 30 minutes

Makes 2 servings


  • 1 tablespoon 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 or summer squash, chopped (about 4-6 oz.)
  • 3 plum tomatoes, cored and chopped
  • 2 cups spinach, packed
  • 1/2 cup mixed soft herbs of your choosing (chives, basil, parsley, chervil, dill, tarragon, mint, cilantro)
  • Dash of fine sea salt and pepper
  • 2 eggs


  1. Bring 2 cups water and vinegar to a boil in a small sauce pan.
  2. Melt coconut 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.
  3. 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.
  4. Transfer half of the vegetable hash and one egg to each of two plates. Sprinkle 1/4 cup fresh herbs over each plate and serve.