We're always looking for good recipes that use up our eggs.
I found this one off the Incredible Egg website, and it was a huge hit.
Not only is it easy and quick (as long as you have a food processor to do your shredding), but it's also healthy.
1/2 cup chopped onion
1 tsp. vegetable oil (we used olive oil)
1/4 cup water
2 tsp. instant chicken boullion
2 cups coarsely shredded carrots
2 cups frozen Western style hash brown potatoes
2 cups coarsely shredded zucchini
1 1/2 tsp dried dill weed
Saute onion in oil in large nonstick skillet over medium heat until tender, 3-5 minutes. Add water and boullion; stir until boullion is dissolved. Add carrots, potatoes, zucchini and dill; mix well.
Cook, covered, over medium heat until heated through, about 10 minutes. Press 6 indentations into vegetable mixture w/ back of spoon.
Break and slip an egg into each indentation. Cook, covered, over medium heat until whites are completely set and yolks begin to thicken but are not hard, 8-10 minutes.
As you can see, I did overcook my eggs a tad, but with babies involved it never hurts to cook them solid.
Served this with a side of turkey bacon.
A fun, economical new twist to breakfast for dinner!
Breakfast for dinner is always one of my favorites!...;)JP
That looks like a great idea! maybe I'll try that on Saturday morning!!!
Looks yummy - and we have breakfast at dinner too! sandie
Yummy! Breakfast is served at what time? I would love to come to your house! Hee Hee, as if you need another person huh? Just being silly. After a nightmare of a night with a 17 year old sick son I need to smile.
Thanks for your kindnesses and stopping by. He is resting comfortable with his antibiotic and he was wrestling with strep throat. Anne
Looks really good!
If you ever find a good Egg Drop Soup recipe let me know! lol One of my favorite soups but I haven't gotten just right yet.
Post a Comment