Warm Broccoli Carrot Hash with Fried Egg and Avocado
Brunch · 20 mins
A savory vegetable hash of broccoli and carrot topped with a fried egg and creamy avocado.
ABy Annebala
Servings
2
1 head Broccoli
2 piece Carrot
1 piece Avocado
2 piece Egg
2 tbsp Olive oil
0.75 tsp Salt
0.5 tsp Black pepper
Calories
1207 kcal
Protein
12g
Carbs
87g
Fat
94g
Fiber
22g
Sugar
29g
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Sarah M. · Melbourne, AU
Prep
1. Cut the Broccoli into very small florets and finely chop the stem. Coarsely grate the Carrot. Halve, pit, and slice the Avocado.
1 head Broccoli,
2 piece Carrot,
1 piece Avocado
Cook Hash
2. Heat half of the Olive oil in a large skillet over medium heat. Add the Carrot and Broccoli, season with half of the Salt and half of the Black pepper, and cook, stirring often, until the vegetables are tender and lightly browned, 8 to 10 minutes.
1 head Broccoli,
2 piece Carrot,
1 tbsp Olive oil,
0.4 tsp Salt,
0.2 tsp Black pepper
Fry Eggs
3. Push the hash to the side or transfer it to plates. Add the remaining Olive oil to the skillet and fry the Egg until the whites are set and the yolks are cooked to your liking, 2 to 4 minutes. Season with the remaining Salt and Black pepper.
