A Paleo Breakfast – Carrot & Chia Hash with Poached Eggs

The perfect light, but filling, alternative to bread with added chia healthy bonus points!


1 carrot

1 tbsp chia seeds

2 tsp coconut oil

2 eggs

Dash of nut or rice milk

1 bunch of asparagus


Grate 1 carrot into a bowl, add the chia seeds and a dash of milk so the seeds can absorb the liquid and bind the grated carrot pieces together. This will take a couple of minutes so shape into your desired hash size/s and leave to firm while you prepare the rest of the dish.

Wash, dry and cut the end stem from the asparagus. Season with salt and pepper, then drizzle with 1 tsp coconut oil and grill for 4-5 minutes under medium-high heat.

Bring a saucepan of water to the boil then reduce to a simmer, this will be used to poach the eggs in a moment.

At this point you can add the other 1 tsp coconut oil to a pan over a high medium-high heat and begin to try your carrot-chia hash/s.

While the hash/s are frying and asparagus are grilling, poach your eggs. Crack the eggs into a cup or milk jug first. Swirl the now simmering water in the pan with a spoon to create like a whirlpool. Gently pour the eggs into the centre of this whirlpool, this will help to keep the eggs together. Cook until the whites are set – less than 3-4 minutes.

While the eggs are busy poaching, flip your hash/s nd your asparagus should now be ready to remove from the grill. Transfer to a heated plate and enjoy as a side. Once the eggs are cooked, serve immediately on top of your hash/s.

Carrot & chia seed hash with egg & asparagus

Bon appetito!

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