Recipe Image
Servings:
4
Brussels Sprout Hash with Soft Poached Egg
Start your morning off deliciously with this hearty, flavorful breakfast –Brussel Sprout Hash topped with soft pillowy poached eggs, sprinkled with my new favorite spice, Aleppo Chili Pepper. Crispy bacon crumbles are optional. If you can’t track down the aleppo pepper right away, use chili flakes.
Total Time
30min
4.6
10 Ratings
Author: Feasting at Home
Servings:
4
Ingredients
•
3
slices
Bacon
or Vegetarian "Bacon Bits"
•
4
cups
Brussels Sprouts
, sliced
•
1/2
Small
Onion
, thinly sliced
•
to taste
Salt
•
to taste
Ground Black Pepper
•
4
Eggland's Best Classic Eggs
•
to taste
Finishing Salt
•
to taste
Freshly Ground Black Pepper
•
1
pinch
Aleppo Pepper
or Chili Flakes
•
1
Tbsp
Olive Oil
Cooking Instructions
1.
Clean and slice the
Brussels Sprouts (4 cups)
.
2.
If using
Bacon (3 slices)
, crisp bacon up in a skillet, then set aside on paper towel.
3.
Wipe out pan, and re-use, heat
Olive Oil (1 Tbsp)
over medium heat, and add
Onion (1/2)
, stir for 2-3 minutes.
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.
5.
Crumble cooled bacon into the brussel sprouts, stirring to incorporate. Keep on very low heat while preparing
Eggland's Best Classic Eggs (4)
. Poach or fry eggs to desired doneness.
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.
Nutrition Per Serving
CALORIES
193
FAT
12.8 g
PROTEIN
11.0 g
CARBS
10.1 g
