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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.
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
Salt and pepper
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.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif., and the co-founder of Harmony Bar. A former professional XTERRA triathlete, Cerra now races for Twenty16 Women’s Professional Cycling Team.