Turkey Hash with Paprika Cabbage and Poached Eggs
|Low carb white bread slices||4 , cubed|
|Olive oil||4 Teaspoon, divided|
|Salt||1⁄2 Teaspoon, divided|
|Pepper||1⁄2 Teaspoon, divided|
|Hungarian paprika||1⁄4 Teaspoon|
|Onion||1 Medium, chopped to make 3/4 cup|
|Green cabbage head||1⁄4 Small, shredded to make 2 cups|
|Chopped cooked turkey breast||1 Pound|
|Worcestershire sauce||1⁄2 Teaspoon|
|Heavy cream||1 Cup (16 tbs)|
|Chopped fresh parsley||2 Tablespoon, chopped|
1. Heat oven to 350°F. Put the bread cubes on a baking sheet, drizzle with 2 teaspoons of the olive oil, season with 1/4 teaspoon of the salt and 1/2 teaspoon of the pepper, and toss lightly. Bake until golden brown, about 7 minutes.
2. Meanwhile, heat remaining 2 teaspoons oil in a large nonstick skillet over medium-low heat. Add paprika and onion; cover and cook until onion is softened, about 3 minutes. Stir in cabbage, cover again, and continue cooking until vegetables are tender, about 7 minutes. Stir in turkey, Worcestershire sauce, cream, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Cook, uncovered, stirring often, until heated through, about 5 minutes.
3. Meanwhile, fill a saucepan with about 2 inches of water. Set over medium heat and bring almost to a boil. Add vinegar and reduce heat so water is barely simmering. Crack eggs onto a plate, then slide into water one at a time. Cook until whites are set and yolks are still soft, 4 to 5 minutes.
4. To serve, spoon hash onto plates and top with eggs. Surround with croutons and sprinkle with parsley.