Made this one for the library’s Page to Table (cookbook potluck book club) event last week and quite liked it! The fact that you start with vegetables sort of makes me forget that there’s beef and bacon and I think it’s somehow a healthy meal. …We’ll not bring in any nutritionists on that one, thanks.

Ingredients:

• 4 beets, peeled and cut into 1/2″ cubes
• 1 sweet onion, cut into 1″ pieces
• extra-virgin olive oil
• 4 fresh rosemary sprigs, plus more for garnish
• 1 teaspoon ground cinnamon
• kosher salt
• black pepper
• 8 slices bacon, cut into 1″ pieces
• 1 pound ground beef
• 1 cup shredded cheddar cheese
• 8 eggs
• sliced scallions

Preheat your oven to 450 and place a rack in the upper third. Combine the beets and onion on a rimmed sheet and toss with some olive oil. Spread in a single layer, then put the rosemary sprigs on top. Sprinkle with the cinnamon and some salt and pepper, the roast for 15-20 minutes, until it’s easy to pierce the beet with a fork. Your kitchen will smell INTENSELY of rosemary.

Meanwhile, in a cast iron skillet over medium heat, cook the bacon until crispy, then remove to drain on paper towel. Cook the ground beef, breaking it up, until it’s fully browned through, then remove the pan from the heat and pour off any excess grease. Season with salt and pepper.

Combine the bacon and cooked veggies into the cast iron pan with the ground beef and mix together.

Top with the cheese, then use a spoon to make 8 dents and gently break an egg into each, being careful not to break the yolks.

Season the eggs with salt and pepper, then bake about 8 minutes, until the egg whites are set but the yolks are still runny. — Even if they still look like they’re jiggling suspiciously much, if the whites are actually white, not clear/translucent, they’re cooked enough, and you should yank them then.

Spoon onto plates and serve with a drizzle of olive oil and some scallions and extra rosemary.

Beet and Bacon Hash

Tinsy bit adapted from The Fresh Eggs Daily Cookbook.

• 4 beets, peeled and cut into 1/2″ cubes
• 1 sweet onion, cut into 1″ pieces
• extra-virgin olive oil
• 4 fresh rosemary sprigs, plus more for garnish
• 1 teaspoon ground cinnamon
• kosher salt
• black pepper
• 8 slices bacon, cut into 1″ pieces
• 1 pound ground beef
• 1 cup shredded cheddar cheese
• 8 eggs
• sliced scallions

Preheat your oven to 450 and place a rack in the upper third. Combine the beets and onion on a rimmed sheet and toss with some olive oil. Spread in a single layer, then put the rosemary sprigs on top. Sprinkle with the cinnamon and some salt and pepper, the roast for 15-20 minutes, until it’s easy to pierce the beet with a fork.

Meanwhile, in a cast iron skillet over medium heat, cook the bacon until crispy, then remove to drain on paper towel. Cook the ground beef, breaking it up, until it’s fully browned through, then remove the pan from the heat and pour off any excess grease. Season with salt and pepper.

Combine the bacon and cooked veggies into the cast iron pan with the ground beef and mix together. Top with the cheese, then use a spoon to make 8 dents and gently break an egg into each, being careful not to break the yolks. Season the eggs with salt and pepper, then bake about 8 minutes, until the egg whites are set but the yolks are still runny.

Spoon onto plates and serve with a drizzle of olive oil and some scallions and extra rosemary.