The Lunch: Beet & Butternut Hash, Arugula Parmesan Salad, Poached Egg
The Time: 15 minutes
- for the hash: leftover roasted beets & butternut squash, added to sauteed onion & garlic. Sprinkled with rosemary and pepper. Lots of pepper.
- for the salad: arugula, shaved parmigiano reggiano, balsamic dijon vinaigrette.
- for the topper: a large egg, poached for two and a half minutes, pierced and flowing with hot golden yolk.
Happy Thursday, all!