Brussels Sprout Hash with Soft Poached Egg

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

3 slices

Bacon

or Vegetarian "Bacon Bits"

360 g

Brussels Sprouts , sliced

1/2

Small Onion , thinly sliced

to taste

Salt

to taste

Ground Black Pepper

4

Eggs

poached or fried

to taste

Finishing Salt

to taste

Freshly Ground Black Pepper

1 pinch

Aleppo Pepper

or Chili Flakes

15 mL

Olive Oil

Cooking Instructions

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Step 1

Clean and slice the Brussels Sprouts (360 g) .

Step 2

If using Bacon (3 slices) , crisp bacon up in a skillet, then set aside on paper towel.

Step 3

Wipe out​ pan, and re-use, heat Olive Oil (15 mL) over medium heat, and add Onion (1/2) , stir for 2-3 minutes.

Step 4

Add sliced brussel sprouts and a generous pinch of Salt (to taste) and Ground Black Pepper (to taste) . Lower heat to medium and stir frequently, until brussel sprouts are melting and tender, about 7 minutes.

Step 5

Crumble cooled bacon into the brussel sprouts, stirring to incorporate. Keep on very low heat while preparing Eggs (4) . Poach or fry eggs to desired doneness.

Step 6

Divide Brussels sprout hash among 3-4 bowls. Top with eggs. Sprinkle eggs with Finishing Salt (to taste) , Freshly Ground Black Pepper (to taste) and Aleppo Pepper (1 pinch) or chili flakes. Serve immediately.