Hardboiled Eggs Hash with Broccoli, Carrots and Cauliflower served on Roasted Sweet Potato

Hardboiled Eggs Hash with Broccoli, Carrots and Cauliflower served on Roasted Sweet Potato
2 sweet potato
1 tsp coconut oil
2 eggs
1 shallots
1 Tbs coconut oil
1/2 cauliflower head
cut into tiny florets
1/2 broccoli head
cut into tiny florets
1 carrots
1 sprig tarragon
1 spring thyme
2 Tbs chicken stock
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne
1/2 tsp sweet paprika
1/4 tsp turmeric
1 thread saffron
salt & pepper to taste
1 Tbs goat feta cheese
This balancing recipe is ideal for people that need sustained energy in activities such as endurance training. Eggs are rich in protein, vitamins and minerals such as B complex, choline and sulphur, with sulphur being vital to the development of connective tissues. Cruciferous vegetables are also high in sulphur as well as antioxidants. Sweet potatoes, herbs and spices such as thyme and turmeric provide further support to counter oxidative stress and inflammation from strenuous physical activities.
Preheat oven to 400 F.
Wash skin of sweet potatoes and pat dry. Slice in half lengthwise and smear skin with coconut oil. Place sweet potato halves cut side down onto parchment lined baking sheet. Roast in oven for 40 min or until tender.
In a medium saucepan, place eggs down gently and add enough water to cover 1.5 inches above eggs. Bring to boil over high heat. Turn off heat and cover with lid for 10 min. Eggs will cook through during this time. Prepare an ice bath. Transfer eggs into ice bath and let them rest for 10 min. Gently peel off eggshells in cold water and pat dry with paper towel. Cut hardboiled eggs into small dices and set aside.
In a large skillet, heat 1 Tbs of coconut oil over medium heat. Add shallots and sauté until shallots begin to soften. Add cauliflower and cook for 5 min. Add broccoli, carrots, tarragon, thyme and chicken stock. Continue cooking until vegetables are cooked through and liquid is cooked down, about 5 min, with eggs added during last 2 min. Stir in spices and seasoning. Add salt and pepper to adjust taste. Remove from heat.
Take sweet potato out of oven and let cool for about 5 min. Replace parchment paper or transfer sweet potatoes to a clean parchment-lined baking sheet, with cut side up. Place a heaping tablespoon of vegetable-egg hash on top of sweet potatoes. Top with some goat feta cheese. Place baking sheet into broiler for about 1 min, or until top of goat cheese begin to brown; turn baking sheet around to get even browning on cheese, if necessary. Let sweet potatoes cool about 5 min before serving.
Note that if parchment is not replaced, sugar residues from oven-roasting will burn in broiler.
source: Shelly Chang, Bauman College Natural Chef Candidate
Allergens: cayenne (nightshade); eggs