WHAT YOU WILL NEED

• 1 medium red or golden beet
• 2 medium parsnips, cut into ½ inch pieces (~1 cup)
• 3 small red potatoes, cut into ½ inch pieces (about 1 ½ cups)
• ¼ medium butternut squash, peeled, seeded and cut into ½ inch pieces (~1 ½ cups)
• 10 brussel sprouts, thinly sliced (~3 cups)
• 1 small yellow onion, chopped (~1 cup)
• 2 tbsp olive oil
• 1 tsp fresh thyme leaves plus additional sprigs for garnish (optional)
• 1 ¾ tsp kosher salt
• ½ tsp plus 1/8 tsp fresh ground black pepper
• 1 tbsp fresh orange juice
• ½ tsp orange zest
• 1 tbsp distilled white vinegar
• 4 large eggs
• 1 cup crumbled Yancey’s Fancy Extra Sharp White Cheddar Cheese (4 oz)

WHAT TO DO

1. In small saucepan, heat beet and enough water to cover by ½ inch to boiling over medium-high heat. Reduce heat to medium-low and cook 20 to 25 minutes or until fork tender; drain and cool
2. Meanwhile, in medium saucepan, heat parsnips and enough water to cover by 1 inch to boiling over medium-high heat; cook 1 minute. Add potatoes and squash, and cook 3 minutes or until vegetables are just tender. Add brussel sprouts and cook 1 minute; drain
3. In large skillet, cook onion in 1 tbsp oil over medium-high heat 3 minutes or until onion is soft; reduce heat to medium. Add thyme, 1 ½ tsp salt, ½ tsp pepper, vegetable mixture and remaining 1 tbsp oil, and cook 5 minutes or until vegetables are lightly browned, stirring occasionally; keep warm. Makes about 6 cups
4. With paper towel, rub skin off beet, then shred with box grater. In small bowl, toss beet with orange juice and zest, 1/8 tsp salt and remaining 1/8 tsp pepper
5. To large skillet with 2 inch high sides, add water to fill halfway, vinegar and remaining 1/8 tsp salt; heat to boiling. Carefully crack eggs, 1 at a time, into small cup. Slowly slide eggs into water while immersing cup slightly in water. Cover tightly with lid and remove from heat. Let stand 3 minutes, or until egg white is cooked through and yolk is slightly soft
6. Serve vegetable hash topped with cheese, poached egg and beet garnished with thyme sprig, if desired

Approximate nutritional values per serving: 465 Calories, 20g Fat (9g Saturated), 215mg Cholesterol, 1134mg Sodium, 52g Carbohydrates, 10g Fiber, 20g Protein

Prep Time: 25 minutes

Cook Time: 45 minutes

Number of Servings: 4