Summer Vegetable Hash with Brown Rice + Poached Egg

 

Happy (almost) Friday friends!

It’s been another whirlwind week here in the Ingraham household because we just finished our big MOVE to the DC area! If you’ve been following along, you know that Nate and I planned this big move almost a year ago for my husband’s job and it’s seriously mind-blowing that this day is actually here.

Though I have to say, this summer has completely flown by on our end. Between a few trips, weddings, family things, and our honeymoon (gahhh still dreaming), we have been going NONSTOP since my school year let out in mid-June.

So here we are. A new home in a familiar city. And without an expiration date, for the first time since I left home for college 10 years ago.

My emotions aren’t quite sure what to do!

 

 

I guess only time will tell.

But as difficult as this move was emotionally, leaving our beloved Durham and great friends, we are so, SO excited for this next step. We already love our new house and neighborhood, and in fact, today’s recipe is inspired by a dish I ate at this amazing restaurant in this very neighborhood!

Back when I was house-hunting in July, I spent my time in-between appointments exploring different neighborhoods, feeling out the vibes, and, of course, trying some of their local restaurants. I happened to stumble upon this adorable little cafe right down the street from our (now) home and fell in love with their unique menu and southern-inspired charm.

And then I tried their food…

 

 

As soon as I saw their seasonal vegetable grain hash with a poached egg and buttermilk biscuit, I couldn’t resist. And believe me, it lived up to my excitement!

A warm, hearty vegetable hash packed with roasted summer veggies, nutty farro, and a perfectly poached egg, with the most flaky biscuit to dip and wipe and savor. I loved the flavor they coaxed out of the veggies, with hints of paprika and soy bursting out from the hash. It was love!

So, as you can see, I recreated my take on this dish for you today. Well, without the biscuit part…. because time constraints…. but maybe that’ll be put on the list for once this moving craziness settles down 😉

I love this hash because it’s such a jump out of my breakfast comfort zone. I would never typically eat brown rice for breakfast, but somehow, mixed with all these beautiful summer ingredients, it just works. 

Hope y’all enjoy and hopefully (fingers crossed) I’ll be back sometime next week with the start of our honeymoon details!

 

Summer Vegetable Hash with Brown Rice + Poached Egg

Serves 2-4
Cook time 30 minutes
Dietary Gluten Free, Vegetarian
Meal type Breakfast

Ingredients

  • 1/2 Medium eggplant, cut into 1'' cubes
  • 1 zucchini, cut into 1'' cubes
  • 1 yellow squash, cute into 1'' cubes
  • 1 cup green beans, cut into 1'' pieces
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon paprika
  • salt and pepper, to taste
  • 1/2 cup short grain brown rice, uncooked
  • 1/4 cup frozen corn kernels
  • 1 teaspoon paprika
  • 1 teaspoon whole grain dijon mustard
  • 1 tablespoon tamari or low sodium soy sauce
  • 2-4 eggs, poached
  • 1/2 cup fresh chives, chopped

Note

*I really like Alton Brown's recipe for Perfectly Poached Eggs

Directions

Step 1
Preheat the oven to 400 degrees F. Toss cubed eggplant, zucchini, yellow squash, and green beans with 2 tbsp of olive oil, salt, pepper, and paprika. Bake for 30 minutes. Remove from oven and set aside.
Step 2
While the vegetables are baking, this is a great time to make your brown rice according to package (if it's not already cooked). This is also a great time to poach your eggs and set them aside.*
Step 3
Place the roasted vegetables into a large skillet. Add in frozen corn kernels and cooked brown rice. Stir to combine. Pour into tamari, paprika, and whole grain dijon mustard, and stir to coat.
Step 4
Plate a large scoop of the vegetable brown rice hash onto each plate, followed by a poached egg and lots of freshly chopped chives. Dig in!

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pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

4 Comments

  1. Moving is full of so many emotions! Glad to hear you’re finally settling in! Next time I’m in DC I’m going to have to check out this cafe, but until then this recipe looks amazing! 😍

    • SO many emotions! Change can be so exciting, but so difficult at the same time!

  2. I totally feel you with this post! I found moving way harder than I expected, definitely had a few tearful nights :/ But it is also so beautiful and amazing to explore a new place and meet new people! Lots of mixed up feelings but a seriously good adventure in the making <3

    • It’s so true! Such mixed emotions, but it’s already feeling more and more like home. Hope all is well!

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