Posted by Payson McElveen on January 30th, 2018
As promised, the next handful of weeks will consist of easy, healthy recipes that will help you live a happier, healthier, and faster two-wheeled life. I’ve reached out to several of my cycling friends that also happen to be trained chefs.
First up is one of the most prominent culinary figures in North American cycling. It’s hard to synthesize Jess Cerra’s accomplishments and qualifications into a couple of lines, but here’s the unjustly short version: Jess is one of the fastest cyclists in the country, currently racing professionally for Hagens Berman-Supermint. She’s also the founder of JoJé Bar, and moonlights as a private chef and food writer for publications such as Triathlete magazine. You can follow Jess on IG: @jesscerra; Twitter: @jesscerra_; and at jesscerra.com.
This comforting breakfast recipe can triple as lunch or dinner. Add some crispy bacon and a slice of hearty bread for a satisfying and replenishing post-training meal.
Ingredients
Makes 2 servings
2 cups butternut squash, diced (about ½ medium squash)
8 heaping cups fresh spinach
2 tomatoes-on-the-vine, cut into segments
1 shallot (or ¼ red onion), finely diced
2 TBSP olive oil
2-4 eggs
Salt and pepper
Preparation
1. Heat 1 TBSP oil in a large sauté pan over medium-high heat. Add the squash, shallot and a sprinkle of salt and pepper and sauté for about 10 minutes until the squash is golden and starting to soften (lower heat if it starts to blacken). Add any fresh or dry herbs you like to the pan.
2. Add the spinach and tomatoes to the pan with another sprinkle of salt and pepper, cook about 5 minutes until the spinach is wilted, and the tomatoes have a nice char on them.
3. Remove ingredients from the pan on to two plates.
4. Return the pan back to the same heat, and heat the other 1 TBSP of olive oil. Crack two eggs into the pan, sprinkle with salt and pepper, and let cook until the whites start to set. Using a spoon, spoon the warm oil onto the whites of the eggs until they are cooked through. Finish by spooning oil over the yolks of the eggs, to ensure the white portion under the yolks has cooked through.
5. Remove the eggs with a spatula, and place on top of the hash on the plates. Repeat this step with two more eggs if desired. If the pan is large enough, you can cook all four eggs at one time.
Thanks, Jess! Hot tip: this won’t be the last recipe Jess shares with us, and as good as this one is, I think the next one is even better. Stay tuned, and as always, subscribe, share, and hit me with recommendations or suggestions.
