Ultimate You Change Centre

Root Vegetable Hash & Poached Egg (SERVES: 2)



1 Beet, chopped

1 Tbsp Garlic, minced

1 Tbsp Rosemary, fresh, minced

1 tsp Coconut Oil, Organic

1 cup Vidalia Onion, chopped

2 Tbsp Olive Oil, Extra Virgin

1 cup Turnips, chopped

1 whole Avocado, diced, for garnish

1/4 cup Tomato, Cherry, diced, for garnish

1 tsp Salt and Pepper, to taste

1 Egg, poached


  1. Preheat oven to roast at 400°F.
  2. Rinse root vegetables, and chop into bite-sized pieces.
  3. Toss vegetables with 2 tablespoons olive oil.
  4. Evenly spread vegetables onto a large baking sheet.
  5. Season with salt, pepper, and minced rosemary.
  6. Roast for 20 minutes, then add minced garlic, stir, and roast for an additional 10 minutes.
  7. Root vegetables will be finished when they are crispy around the edges.
  8. Heat 1 teaspoon of coconut oil in a nonstick skillet over medium heat.
  9. Crack egg into skillet and cook for 30 seconds.
  10. Pour 1/4 cup water into the frying pan and cover with lid.
  11. Steam the egg until it is fully cooked(the yolk of the egg should have a hint of pink on the top, and none of the white should be translucent).
  12. Serve eggs over the root vegetable hash.



Recipe and Photo from: Primal Palate