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:

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

•

Eggs

•

to taste

Finishing Salt

•

to taste

Freshly Ground Black Pepper

•

1 pinch

Aleppo Pepper

or Chili Flakes

•

1 Tbsp

Olive Oil

Cooking Instructions

Clean and slice the Brussels Sprouts (4 cups) .

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

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

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.

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.

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