Tag Archives: nut-free

Eggs pesto in carrot hash cups by Molly Yeh

Try Molly Yeh’s Healthy Twist on TikTok’s Latest Pesto and Eggs Breakfast Hack

Dubbed TikTok’s easiest breakfast hack, the pesto and eggs trend has swept the globe and has home cooks everywhere swapping in cooking oil with flavourful pesto instead. Registered dietitian Amy Wilichowski shows how to prep a breakfast toast with ricotta, smashed avocado, along with a pesto-infused sunny-side up egg, complete with salt, red pepper flakes and a little drizzle of honey.

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But if you’re looking to keep that distinct fragrant pesto flavour while ditching the dough, look no further than Molly Yeh’s super easy, yet delicious carrot hash with eggs and pesto. While Molly’s breakfast recipe includes a homemade nut-free pesto, you can swap in a pre-made one as well to speed up the process. If you’re making your own, be sure to keep those leafy carrot tops to add to your pesto (not only does this minimize food waste, it adds flavour to the Genoa, Italy-originating sauce). You can also skip the skillet and bake the hash in the oven instead to make it even healthier (Molly recommends a cast-iron biscuit pan but you can use a muffin pan as well).Watch the how-to video here:

 

Molly’s recipe serves 8, so it’s also a great long weekend brunch idea that’s easy to make and share with your loved ones.

Molly Yeh's carrot hash with eggs and pesto on a plate

Carrot Hash With Eggs and Pesto

Prep Time: 35 minutes
Cook Time: 30 minutes
Total Time: 65 minutes
Servings: 8

Ingredients:

1 bunch carrots with tops (about 1 lb)
1 large russet potato (about 12.5 oz), peeled
3 scallions, white parts minced and green parts reserved
Kosher salt and freshly ground black pepper
1 cup panko breadcrumbs
¼ cup golden raisins
3 Tbsp harissa
1 Tbsp light brown sugar
½ tsp ground cumin
½ tsp ground sumac
5 large eggs
1 ¾ cups plus 1 tbsp olive oil
20 fresh basil leaves
⅓ cup salted sunflower seeds
1 Tbsp white wine vinegar
1 clove garlic

Directions:

1. Preheat the oven to 450°F.

2. Grate the carrots (set the tops aside — you will use them later) and potato in a food processor fitted with the shredding attachment. Transfer to a colander set over a large bowl and add the scallion whites and ½ tsp salt. Use your hands or a clean dish towel to squeeze as much moisture out as possible. Discard the liquid in the bowl, then add the carrot mixture to that bowl. Stir in the panko, raisins, harissa, brown sugar, cumin, sumac, 2 eggs, 1 ½ tsp salt and a bunch of grinds of black pepper (I did 20) until well combined.

Related: Our Most Popular Dinner Recipes in 2021 So Far (Feta Pasta Included!)

3. Heat ¼ cup of the oil in a 10-inch skillet over medium-high heat (see Cook’s Note). Drop a small amount of the carrot mixture into the skillet. When it starts to sizzle, your oil is ready. Add the rest of the carrot mixture to the skillet and press down using the back of a spatula. Let cook, untouched, until the edges of the carrots turn a very deep golden brown, 4 to 5 minutes. Create 3 small divots in the top of the carrot mixture using the bottom of a measuring cup. Brush 1 Tbsp oil on top and transfer the skillet to the oven. Bake until the carrots are set and the top is a deep golden brown, about 20 minutes.

4. Carefully crack the remaining 3 eggs into the divots and bake until the egg whites are set and the yolks are still runny, about 8 minutes. (Cracking the eggs into a small bowl and pouring them into the divots makes this part a little easier and less messy). Use a spatula to help slide the hash out of the skillet onto a serving platter.

Related: Food Network’s Rigatoni Pie is the OG TikTok Honeycomb Pasta (and Now We Want Both!)

5. Meanwhile, make the pesto. Roughly chop the carrot tops and scallion greens and add to the bowl of a food processor along with the basil, sunflower seeds, vinegar, garlic, 1 tsp salt and a few grinds of pepper. Pulse until everything is very finely chopped. Slowly drizzle in the remaining 1 ½ cups oil and ¼ cup water until smooth and drizzly. Drizzle the pesto over the top of the hash and slice into wedges. Serve with the remaining pesto on the side.

Cook’s Note:
You can also cook the hash using a 7-cavity cast-iron biscuit pan. Preheat it in the oven for 15 minutes, then carefully press the carrot mixture equally into each of the molds, making a large well in the center of each. Brush with 1 Tbsp oil on top and bake until the carrots are set on top and deep golden brown, about 20 minutes. Then carefully crack an egg into each divot and bake until the egg whites are set and the yolks are still runny, about 8 minutes. Serve them from the pan!

How to Make Oat Milk 5 Ways (And Why It’s the Best Non-Dairy Option)

Oat milk has been popping up on store shelves and appearing in recipes with greater frequency over the last few years, but it’s one of the easiest and most affordable alternative non-dairy milks to make at home. In fact, it’s no more challenging to whip up than a smoothie. Not to mention, oat milk is also the best non-dairy option for coffee or latte frothing because it’s thicker and therefore doesn’t curdle. Plus, it has a silky smooth taste and is naturally sweet.

We’ve provided a go-to oat milk recipe (read: 3 ingredients) along with 5 flavour variations to make this non-dairy drink a healthy and economical habit. The starch in oats contributes to the magically thick texture that we all love in commercial oat milks, all without hard to pronounce additives. Nut-free, dairy-free, vegan and simple – what’s not to love?   

How to Make Oat Milk

Total Time: 5 minutes
Makes: 4 cups

Ingredients:

4 cups filtered water
1 cup rolled oats
¼ tsp salt

Directions:

1. In a high-speed blender, add water, oats and salt. Blend for 30 seconds to 1 minute, until oats are pulverized and mixture is creamy in appearance and texture. Using a fine mesh sieve, strain oat milk into a large bowl, preferably with a pouring spout. Discard oat pulp in the sieve or use to make oatmeal or add to baked goods.

2. Pour strained oat milk into a large glass carafe with a lid or large Mason jars with a lid. Serve chilled. Oat milk will keep for 5 to 7 days. A shake or stir will be required before enjoying each time.

5 Unique Oat Milk Flavours

1. Turmeric-Ginger “Golden” Oat Milk: To the strained oat milk base, blend in 2 Tbsp honey, 1 Tbsp ground turmeric, ¼ tsp ground dried ginger and a pinch of ground black pepper. Strain again and enjoy chilled. Makes 4 cups.

2. Berry and Vanilla Oat Milk: To the strained oat milk base, blend in ½ cup raspberries or strawberries, 2 Tbsp maple syrup and ½ tsp vanilla bean powder or extract. Strain if desired and enjoy chilled. Makes 4 cups.

3. Date Shake Oat Milk: To the strained oat milk base, blend in 4 very soft pitted medjool dates, 1 Tbsp maple syrup, ⅛ tsp ground cinnamon and ⅛ tsp vanilla extract. No need to strain. Enjoy chilled. Makes 4 cups.

4. Chai Oat Milk: Instead of water in the oat milk base, use the same amount of strongly brewed loose-leaf chai; follow the instructions to complete the base. To the strained oat milk base made with the chai water, blend in 3 Tbsp honey. Enjoy chilled or warm. Makes 4 cups.

5. Salted Chocolate Oat Milk: To the strained oat milk base, blend in 3 Tbsp cocoa powder, 2 Tbsp maple syrup or brown rice syrup, 1/8 tsp instant coffee (optional) and a generous pinch of salt. Strain again and enjoy chilled. Makes 4 cups.

Think beyond your morning coffee and read up on the best non-dairy milks for every use (from baking to straight-up cereal). We’ve also rounded up 25 dairy-free breakfast recipes that will convince you it’s really the best meal of the day.