I am guessing you may have realized I have a thing for runny eggs. For me eggs know no time boundaries, breakfast lunch and dinner I’m in. Of course you all know the runny egg’s best friend is avocado, but believe it or not, runny eggs go well with a whole lot more! Breakfast today is a hash of sweet potatoes, beets, turnips, and parsnips. A healthy breakfast for a weekend morning when you want to switch it up!
Root Vegetable Hash & Egg
A healthy weekend breakfast when your tired of your usual eggs
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 30 minutes
- 1 small beet
- 1/2 sweet potato
- 1 turnip
- 1 parsnip
- 1 tbsp olive oil
- 1 egg
- sea salt to taste
Preheat the oven to 350 degrees Fahrenheit.
Peel off the skin of the beet, sweet potato, turnip, and parsnip and chop into cubes.
Drizzle with olive oil and sea salt.
Roast for 20-25 minutes.
When the veggies are done, cook one egg to your liking and place on top!
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1 thought on “Roasted Root Vegetable Hash & Eggs”
This looks amazing and super filling! I would have never thought of using parsnips.