Celeriac and Kale Hash With Eggs
Created by Down to Earth MarketsServes: 2 – 4 • Course: Breakfast • Season(s): Fall, Winter
Ingredients
- 4 bacon slices
- 2 teaspoons olive oil
- 1 small onion, finely sliced
- 1 garlic clove, minced
- 1 teaspoon fresh thyme leaves (or 1/2 tsp dried)
- 1/2 large celeriac
- 3 large kale leaves (preferably a smooth leaf variety)
- 1 teaspoon whole grain mustard
- 2 eggs (or more as needed)
- 1/4 cup Gruyere cheese, cut into small cubes
- salt & pepper to taste
Instructions
Scrub the celeriac under running water then trim and thickly peel it so that you are left with just the smooth white interior. Slice the celeriac in half and then into thin half moons then roughly chop the half moons. Set aside. Remove and discard the stems from the kale leaves then thinly slice the leaves. Set aside.
Heat a large frying pan over medium heat and cook the bacon. Remove the bacon slices to a sheet of paper towel and set aside to cool, leaving the bacon fat in the pan. Add the olive oil to the frying pan and set the stove to low. Cook the onion over low heat for 15 minutes until golden. Be careful to not let it burn. Add the garlic and thyme and cook for 30 seconds or just until fragrant. Add the celeriac and a splash of water, then stir well. Cover the pan tightly and leave it to cook without stirring for 8-10 minutes or until the celeriac is tender and browned at the edges. Increase the heat under the pan to medium and add the kale, mustard and another splash of water, cooking until the kale has wilted, 3-5 minutes. Roughly chop the cooled bacon and stir it into the pan. Season to taste with salt and pepper.
Make a well in the hash for each egg that you want to cook. Drizzle a bit of olive oil then crack an egg into each well. Distribute the cheese cubes over the surface of the hash. Tightly cover the pan and cook for 2-3 minutes or until the egg whites are cooked through but the yolks are still runny. Serve immediately.