Breakfast/ Vegetarian Mains

Farmer’s Egg Hash

Sautee up some leftover roasted vegetables, then crack a few eggs over the top for a quick, easy, and healthy dinner.

I love eggs for dinner. Eggs are a budget-friendly protein source that also cook up quickly and can be prepared in so many different ways. This hash is as easy as it gets with eggs, as there’s no stirring, flipping, folding, or boiling. Simply crack a few eggs over some heated vegetables along with a splash of water or broth. Cover and let them steam until cooked through.

This is really more of a meal idea than a set recipe. Feel free to switch up the seasonings and use any vegetables that you have in your fridge. I prefer to use leftover roasted vegetables as I love the flavor they get from roasting, but uncooked vegetables will work too – they’ll just take longer to cook.

I’m super excited as this is the second week of being more geared towards meal planning on The Healthy Toast. So be sure to check back tomorrow for another full meal plan, complete with a grocery list and tips for meal prep.

So here’s a toast to letting no vegetable go to waste!

Farmer's Egg Hash

Print Recipe
Serves: 2 Cooking Time: 20 minutes


  • 1 tablespoon olive oil
  • 2-3 cups roasted vegetables, cut into bite-sized pieces
  • 4 large, organic eggs
  • Salt and pepper, to taste
  • Optional additional seasonings (some of my favorites include Cajun seasoning, dried basil with red pepper flakes, and smoked paprika)
  • 1 tablespoons water
  • Optional toppings: avocado, hot sauce, or cheese



Place skillet over medium-high heat. Add olive oil.


Once oil is heated, place 2-3 cups of roasted vegetables in skillet and cook 10-15 minutes or until warm.


Make four wells in the vegetables and crack one egg into each well. Season with salt, pepper, and seasonings of choice.


Pour 1 tablespoon of water over eggs, cover skillet, and allow eggs to cook about 3-5 minutes or until egg whites are set.


Divide among two bowls, add toppings if desired, and dig in!

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