Cauliflower Hash With Eggs
Abel Albonetti
Abel Albonetti
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103 Calories
9 g Carbs
7 g Protein
5 g Fat
Total Time
2 servings

Poaching eggs is easier than you think and a great way to cook eggs without adding fat. Using cauliflower for the hash instead of potatoes keeps the carbs down for this quick and easy low-carb breakfast. Served over a bed of vitamin-rich kale, this delicious hash takes minutes to prepare and gives you the protein and nutrients you need to start your day.


  • ½ medium (2-1/2" dia) onion, diced
  • 1 cup chopped (1/2" pieces) cauliflower
  • 1 cup kale, diced
  • 2 egg

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  1. Sweat the onion gently in a pan on low heat for about 2 minutes.
  2. Add the cauliflower and cook another 2 minutes, then add the kale and continue cooking until kale brightens and softens, about 2 minutes. Season to taste with salt.
  3. Bring a small saucepan of water to a slow boil. Add 1 tablespoon of vinegar. Crack the eggs gently into the water to poach, cooking for 2 minutes. Make sure the water does not boil too hard.
  4. Use a slotted spoon to retrieve the eggs and serve over the cauliflower and kale hash.

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