Steamed Veggies and a Poached Egg w/ Pesto & Goat Cheese

Here's one I can't take credit for but I'm delight to pay homage to. This is my closest replica yet of an amazing breakfast dish at Dierk's Parkside Cafe in Santa Rosa.

3 cups Red Potatos, chopped
3 cups Butternut Squash, chopped
1.5 cup Carrot, chopped
1 cup Mushrooms, chopped
1 cup Onion
Garlic
Ginger
Salt
Olive Oil

Goat Cheese
Pesto (basil or otherwise)

Poached egg (1 per serving)

Sautee the onion in olive oil with the ginger and garlic in a large stir-fry pan on low for about 5 minutes. Add the potatoes, squash, carrots and just enough oil to keep them from sticking. Cover and let steam for about 40 min or until just before the veggies are done to your liking. Add the mushrooms and salt. Cook an additional 5 minutes.

Ladle a cup or two of the mixture into a bowl. Top with a Tbsp of goat cheese, an Tbsp of pesto and a poached egg.