If you do not have time to make the complete recipe in the morning you can make the hash a few days ahead, store it in the refrigerator, and then reheat it in a sauté pan or cast-iron skillet.
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 1 medium white or green cabbage, diced
- 8 asparagus spears, trimmed and cut into ¼-inch pieces 4 scallions, thinly sliced
- 1 organic red bell pepper, seeded and diced
- 1 organic green bell pepper, seeded and diced
- ½ teaspoon dried oregano
- ¼ teaspoon sea salt pinch of freshly ground black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- 8 large omega-3 eggs
- ½ ripe avocado, pitted, peeled, and sliced, for garnish
- chopped fresh basil or parsley, for garnish
- Preheat the oven to 400°F.
- Heat the oil in a large oven-safe sauté pan, or cast-iron skillet, over medium heat for 30 seconds.
- Place the onion in the heated pan and sauté, stirring occasionally, until lightly caramelized and golden, 5 to 7 minutes.
- Add the cabbage and sauté until soft and golden, 7 to 8 minutes.
- Sauté the bell peppers with the other vegetables until the peppers begin to caramelize, about 5 minutes.
- Add the asparagus and scallions and cook for an additional 1 to 2 minutes, or just until the asparagus turns bright green.
- Season the vegetables with the dried herbs, salt, and black pepper.
- Make four small wells in the surface of the hash, each about the size of a lemon, and carefully break two eggs into each well.
- Place the pan in the oven and bake until the eggs are set, 5 to 7 minutes. (Alternatively, you can poach or fry the eggs, then serve them on individual plates of hash.)
- Garnish each egg with avocado and fresh herbs.
Nutritional analysis per serving is based on calculations in the 10 Day Diet Detox Cookbook.
- Calories: 280
- Sodium: 290 mg.
- Fat: 19 g.
- Saturated Fat: 4 g.
- Carbohydrates: 14 g.
- Fiber: 5 g.
- Protein: 15 g.
- Cholesterol: 360 mg.