Brunch Hash Baked Eggs
Transform your typical breakfast routine with an irresistible dish of Brunch Hash Baked Eggs!
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Servings: 4
Ingredients
- 10 oz can low-sodium chicken broth, undiluted
- 1 1/3 cups water
- 1 cup pot or pearl barley
- 1 1/2 tsp canola oil
- 8 oz breakfast sausage, diced
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1/4 cup chopped parsley
- 4 eggs
- pinch salt and pepper
Instructions
- In medium saucepan, bring chicken broth and water to a boil. Add barley; return to a boil. Reduce heat; cover and simmer 45 to 50 minutes until barley is tender.
- In a large skillet, heat oil. Add sausage, onion and garlic, and cook until sausage is brown. Drain off excess fat and add cooked barley. Stir and cook just until barley begins to brown. Stir in parsley.
- Spoon sausage barley hash into four lightly greased ramekins or oven-safe single serving dishes, approximately 1 cup (250mL) each. Break an egg into each dish and sprinkle with salt and pepper.
- Bake at 375°F (190°C) for 10 to 15 minutes or until yolk is set and white is no longer runny.
Nutrition Facts
Brunch Hash Baked Eggs
Serving Size
1
Amount per Serving
Calories
492
% Daily Value*
Fat
24
g
37
%
Saturated Fat
8
g
50
%
Cholesterol
233
mg
78
%
Sodium
809
mg
35
%
Potassium
316
mg
9
%
Carbohydrates
45
g
15
%
Fiber
8
g
33
%
Sugar
1
g
1
%
Protein
26
g
52
%
* Percent Daily Values are based on a 2000 calorie diet.