This meatless hash is perfect for vegetarian lifestyles.
Add the olive oil to a large sauté pan over medium heat. When heated, add the onion and butternut squash and season with salt and pepper. Sauté for 10 minutes and until squash is almost tender. Add the apples, apple cider vinegar, and siracha, and sauté for another 5 minutes.
Add in the baby kale and combine. Cover the pan and steam for 1 minute. Remove lid and continue to cook until all vegetables are soft. Season with salt and pepper as needed.
In a separate sauté pan, add the butter and fry the eggs to your liking. Poached eggs are also good.
Plate the vegetable hash on individual serving dishes and top each with an egg.