Brussel Sprout hash with Bacon and Soft Poached Eggs

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7.00 (in)
7.00 (in)
7.00 (in)
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Brussel Sprout hash with Bacon and Soft Poached Eggs

Serves 3-4

3 slices bacon ( optional- or use vegetarian "baco bits")
4 Cups sliced brussel sprouts
½ small onion, thinly sliced
salt and pepper to taste
4-8 eggs, poached ( or fried)
finishing salt
fresh cracked pepper
Pinch Aleppo pepper ( or chili flakes)

If using bacon, crisp bacon up in a skillet, then set aside on paper towel. Wipe out pan,  and re-use, heat 1 T oil over med high heat, and add onions, stir for 2-3 minutes. Add sliced brussel sprouts and a generous pinch of salt and pepper. 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 making eggs.

Poach ( or fry)  eggs to desired done-ness. Divide brussel sprout hash among 3-4 bowls. Top with eggs. Sprinkle eggs with finishing salt, cracked pepper and aleppo pepper ( or chili flakes).

Serve immediately.