This is one of my favorite things to eat on Breakfast For Dinner nights. Do you have those nights? If so, I think we could be friends. There is nothing better than shaking up a tired weekly routine with a Breakfast Dinner. Brinner. I highly doubt I made that up, but I do think I deserve a round of applause for using it. Brinner isn’t just fun for the whole family, it also solves the “Oh no, I have nothing to cook tonight!” dilemma. Do you have eggs? Do you have veggies? You have Brinner. Of course, you can still serve this at breakfast time because it is your life, after all. Whenever you decide to make it, you will fall in love with the earthy, roasted root vegetables, the smoky, sautéed kale, the perfectly cooked eggs and the refreshing, arugula-based salad. Serve it alongside a piece of crusty bread to soak up that runny yolk.
Hands-on time: 30 minutes
Total time: 1 hour
1 small butternut squash, peeled and cut into ½-inch cubes
1 small rutabaga, peeled and cut into ½-inch cubes
1 small fennel bulb, trimmed and cut into ½-inch pieces
6 tablespoons olive oil
1 ¼ teaspoons kosher salt
¾ teaspoon black pepper
1 bunch Lacinato kale, washed, stemmed, and coarsely chopped
2 garlic cloves, minced
2 teaspoons red wine vinegar
4 large eggs
1 cup baby arugula
2 teaspoons fresh lemon juice
1. Preheat the oven to 400°F. Toss the squash, rutabaga, and fennel with 1 ½ tablespoons of the olive oil, 1 teaspoon of the kosher salt, and ½ teaspoon of the pepper on a rimmed baking sheet. Spread in a single layer, and bake until the vegetables are lightly caramelized and tender, 30 to 40 minutes.
2. Meanwhile, massage the kale until tender and bright green, about 5 minutes. Heat 1 ½ tablespoons of the olive oil in a large skillet over medium-high. Add the garlic, and cook 30 seconds. Add the kale, and cook until wilted. Stir in the roasted vegetables and red wine vinegar. Transfer to a bowl, and wipe the skillet clean with a paper towel.
3. Heat 2 tablespoons of the olive oil in the skillet over medium-high. Crack the eggs into the skillet, keeping them separated; sprinkle evenly with the remaining ¼ teaspoon each of salt and pepper. Cook until the edges are crisped and lightly browned, 2 to 3 minutes. Turn the eggs, and immediately remove the skillet from the heat, allowing the eggs to stay in the skillet off the heat until reaching desired degree of doneness.
4. Toss together the arugula, lemon juice, and remaining 1 tablespoon olive oil in a medium bowl until the arugula is well coated. To serve, spoon about 1 cup vegetable hash onto each of 4 plates; top each with 1 egg and about ¼ cup dressed arugula. Serve immediately.
Use prechopped butternut squash and/or prechopped/bagged kale to save time.