Bring 3-4 inches of water to a boil in a small saucepot.
Lower heat to simmer.
Add one or two teaspoons of vinegar to the water.
Crack an egg into a small cup first and then gently drop the egg into the water.
Cook eggs 3-7 minutes depending on how runny or firm you like your egg.
Remove egg with a slotted spoon and drip dry.
Lay on top of Root Hash and season with sea salt and black pepper.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
Some recipes and articles on this site may contain affiliate links to products we trust and love. The money received helps keep this website and all of its healthful and delicious content FREE to the public.