Egg w/ Green Bean and Peppers Hash

I’m not entirely sure if this constitutes as a hash. There aren’t any potatoes, or meat, so…

But what matters is that it tasted pr-e-tt-y good if I do say so myself. And I do say so.

The solution to my “is it even a hash” predicament could be easily solved by making some google searches, but I fear that in doing so I will find that my creation has already been created. I’d like to think that this is a new idea. I’m gonna guess that it isn’t, but hey, let’s not deny me that joy in life.

So here you have it folks, one of the easiest and yummiest (not to mention healthiest) breakfast options on the market. I call it “Cari’s  Eggciting Christmas Colored Breakfast”. How’s that for creativity? 10 stars for making it sound like an elementary school meal menu. Another 10 for making you lose your appetite. Sorry.

Ingredients

  • 0.5 oz. of diced onions
  • 1.4 oz. diced green beans
  • 1.8 oz. diced red bell peppers
  • 1 egg
  • Salt
  • Pepper
  • 1/2 T coconut oil for the pan
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Let’s appreciate the fact that I’m holding a cutting board up to a glass door. Gotta get that sunlight au naturale. 

In terms of all of the diced ingredients, you’re probably like “why does it say 1.8 oz. That’s so random.” Yes. Indeed. It is random. It all depends on how much you want with your egg. Have fun, knock yourself out with the endless possibilities.

Directions

  1. Unless you are very into crunchy green beans, steam them first so you won’t have to saute them as long.
  2. Put 1/2 T of coconut oil on medium heat, then add the onions for two minutes.
  3. Add the green beans and red peppers for another two minutes. Stir them around.
  4. If you are satisfied with how cooked your ingredients are, just crack that egg and dump it right on.
  5. Smell it because yum.
  6. Personally, I liked to have the yolk dribble onto the other ingredients, but that’s up to you.
  7. Once the egg is cooked, add salt and pepper to taste.
  8. EAT IT and pat yourself on the back, you little culinary pro.

 

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Look, it’s Africa. Kind of.
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Eat that thing right up.

 

 

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