Grilled Root Vegetable Breakfast Hash with Crunchy Poached Egg

Ingredients

Localized ingredient list prepared for quick scanning.

• 2 medium beets
• 2 parsnips or 2 carrots, sliced in half, quarters
• 2 red russet potatoes or 2 sweet potatoes
• 1 medium onion, sliced into quarters with stem attached
• 2 cups kale leaves, with stems
• 1 tablespoon caraway seed
• 1 tablespoon fennel seed
• 1 tablespoon sesame seeds
• 1/4 cup ground cereal (Kelloggs All-Bran Original)
• 1/4 cup cereal (Kelloggs All-Bran Buds)
• 1/2 teaspoon Tabasco sauce
• 3 tablespoons maple syrup
• 1 tablespoon clarified butter
• 2 tablespoons browned butter
• 1/2 cup olive oil
• 1/4 cup sherry wine vinegar
• 1/2 a lemon, juice of
• 1/2 teaspoon kosher salt
• black pepper
• 4 eggs

Method

Follow the steps in order for the best result.

1. Begin by preheating your oven to 400°F (200°C). Prepare the vegetables for roasting. Puncture the potatoes a few times with a fork, then wrap each one individually in foil with a pinch of salt. Separately wrap the beets in foil with a pinch of salt and 1 teaspoon of olive oil. Place the parsnip or carrot slices and onion quarters in another piece of foil, drizzle with olive oil, salt, and pepper, then seal the foil.
2. Place all the foil packets of vegetables in the preheated oven. Roast the beets and potatoes for approximately 40 minutes. After 15-20 minutes, remove the carrot and onion packet.
3. Turn on your barbecue grill. Remove the beets from their foil, slip off the skins, and cut them into quarters. Remove the potatoes, cut them in half and then into quarters, and toss them in olive oil. Take the carrots and onions out of their foil packet.
4. In a dry sauté pan, toast the caraway, fennel, and sesame seeds until fragrant. Let them cool, then toss with 1 tablespoon of clarified butter and both cereals. Set aside this crunchy mixture to cool completely.
5. Create the vinaigrette by combining the Tabasco sauce, maple syrup, browned butter, olive oil, sherry vinegar, and lemon juice in a blender. Season with salt and pepper to your liking and blend until emulsified.
6. Grill the potatoes, carrots, onions, and beets on the barbecue for a couple of minutes on each side to achieve some char and smoky flavor. Quickly grill the kale leaves just until they wilt slightly.
7. Bring a pot of water to a boil and add 1 tablespoon of white wine vinegar. Poach the eggs to your desired doneness, then remove them with a slotted spoon. Allow the poached eggs to dry on a paper towel.
8. To assemble the dish, divide the grilled vegetables and kale among four plates. Drizzle the vinaigrette over each plate. Place a poached egg on top of the vegetables and finish with a generous sprinkle of the seed crunch and a little finishing salt. Serve immediately and enjoy!