Tuesday, October 8, 2013

Fried Eggs with Avocodo Broccoli Hash

fried eggs with avocado broccoli onion hash

My normal avocado vegetable hash formula is avocado + whatever vegetable + a pepper, hot or sweet, but can I tell you, Tuesday nights off have been my keystone for four or five years, and I haven't had them all summer, I haven't collapsed but I've been sort of sagging, which manifests in misplacing and forgetting things, so this week I completely forgot to order peppers for hash.

I glumly contemplated just avocado and broccoli. I thought about pepperoncini but that didn't seem right, chipotle could have worked but shockingly I was out. Then onions occurred to me, good old onions always doing the work and never getting the attention.

And I did have an onion, I always have an onion. And then I made this. It was very good, that's what this hash needs: a little lively note (that's the pepper or onion), a hearty vegetal note, and a lush note.

a crown of broccoli
an onion
olive oil
an avocado

Heat oven to 500 degrees.

Trim and chop the broccoli, and dice the onion. Toss them in a baking pan with a little olive oil and salt, and put them in the oven for fifteen minutes. Stir and roast for another ten minutes or so.

Cut up the avocado into hash-size pieces and stir them into the roasted vegetables.

For the rest of this breakfast

Fry some eggs in a bit of olive oil or butter in a skillet over medium high heat. Lately I've been pretty lush with my butter and olive oil, enough to swirl the eggs around in and cook the tops without adding water to steam them.

Plate the eggs with the hash.