Vegetable Hash with Eggs

8 Comments

Good morning!

What did you have for breakfast this morning? Anything exciting, or are your week day breakfasts always the same?

Or maybe you do the big no-no and skip breakfast altogether?

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I’m getting burned out on breakfast. I try to switch it up like I did today, but otherwise, I have a few things I rotate.

Saute diced sweet potato and onion, sliced mushrooms, and chopped kale in olive oil.

Saute diced sweet potato and onion, sliced mushrooms, and chopped kale in olive oil. Of course, you can add any vegetable or potato you like.

Vegetable & fruit smoothies, buckwheat & coconut flour pancakes with bacon, leftover dinner, scrambled eggs with maybe a piece of fruit or sausage, and hot buckwheat cereal with walnuts, cinnamon and chopped apple. Sometimes muffins or a sweet bread but I rarely make those. I miss the days of just peanut butter toast and tea. Simple and satisfying. I’ve been on a trial run of no grains, which has not been fun. And peanut butter is a major inflammatory so I try not to eat it very often.

Season with dried thyme and add a couple of handfuls of fresh spinach.

Season with dried thyme and add a couple of handfuls of fresh spinach.

I need to come up with some other options because lately I’ve been walking into the kitchen completely bored with even the thought of breakfast, or any meal for that matter.

Once the spinach is wilted, season with salt, pepper, and a grated clove of garlic.

Once the spinach is wilted, season with salt, pepper, and a grated clove of garlic.

So if you have some fantastic and fresh dairy free and gluten free ideas for me, I would love to hear them!

Scoot everything to the side, drizzle the open space with olive oil and add a couple of eggs.

Scoot everything to the side, drizzle the open space with olive oil and add a couple of eggs.

If you’re a blogger, leave me the link, if you’re not a blogger, leave me your recipe in the comment section.

Swirl them around a bit.

Swirl them around a bit.

When they start to cook, slowly add in the vegetable hash.

When they start to cook, slowly add in the vegetable hash.

When I try your recipes, I’ll feature you and your recipe on the blog. That way, we can share with everyone.

Toss until the egg is cooked.

Toss until the egg is cooked.

Well, off I go to start my Monday. Cleaning and laundry are on the agenda today.

And hopefully a good bread or two. We’ll see!

Season with salt, pepper, and a bit of fresh or dried parsley.

Season with salt, pepper, and a bit of fresh or dried parsley.

Have a great week and remember to share your favorite breakfast recipes!

8 thoughts on “Vegetable Hash with Eggs

  1. This looks like a terrific and energising start to the day. Lots of colour and goodness in this breakfast, April. I’m sure I have some GF breakfast recipes on my blog. I’ll do a search and get back to you if I find some xx

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  2. I just made something similar for my breakfast, April, though I didn’t include any potatoes. It’s such a flavorful way to start the day and now, with so much fresh produce still available, it’s a great way to take advantage. I don’t know about you but it won’t be long before I start wishing for locally grown fresh veggies. I’m trying to eat my fill now, while I can. 🙂

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  3. Pingback: 50 Of My Fall Favorites | gluten free zen

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