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After a six month hiatus on eggs, I decided to let them back in my life on occasion. Eggs are one of my favorite things to eat, and in the past, I would have two, most mornings a week. Cutting them out was no easy feat. I started eating other things instead, bananas, steel cut oats, granola, toast and other lower fat options, and truthfully, I’ve been feeling really good and energized. But I’ve missed them so much….I decided that in moderation, why not? As long as I don’t get back on my 2 eggs every morning routine, I think it’s OK.
For this recipe, a mound of brussel sprouts are shredded…or sliced, along with a ½ a small onion.
Bacon, if used, is crisped up and set aside. Just 3 slices will do.
Or leave it out entirely, (or sub vegetarian “baco bits”).
I serve Brian’s with crumbled bacon, and leave it out for mine.
Poach or fry your eggs. Poaching is the healthier choice.
Divide the brussel sprouts hash among 3-4 bowls and top with the eggs. Sprinkle with finishing salt, black pepper and my favorite ….Aleppo Chili Pepper!
Aleppo Chili Pepper originates from southern Turkey, near the Syrian town of Aleppo, considered one of the culinary meccas of the Mediterranean. It has a moderate heat level with a robust, fruity, earthy flavor, and a hint of sourness. Use it on eggs, pizza, pasta and in soup. It adds a zesty spiciness that I’ve fallen in love with, different from chili flakes. It’s worth seeking out.
Brussel Sprout Hash w/ Soft Poached Eggs and Aleppo Chili Pepper
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 3-4 1x
- Category: Breakfast
- Method: stovetop
- Cuisine: Northwest
Brussel Sprout hash with Soft Poached Eggs and optional bacon crumbles, topped with aleppo chili flakes.
- 3 slices bacon ( optional- or use vegetarian “baco bits”)
- 4 cups sliced brussel sprouts
- 1/2 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.
- Calories: 455
Keywords: brussel sprouts hash, eggs with brussel sprouts, brussel sprout hash recipes
Who would of thought, Brussels Sprout for breakfast. It was excellent. Our guests loved every delicious and healthy bite!
Glad you enjoyed these Joseph!
This is my new go to favorite. Even my kids who are 11 and 16 loved it. I used the pinch of Aleppo pepper too and loved it too. Thanks for this great version of hash!
Great to hear!
Delicious and easy to make! I used pancetta instead of bacon out of curiosity. Turned out great. Thanks, Sylvia!
YUUUMMMM!!!! So good. Just made this for lunch and loved it!!
I’ve never heard of aleppo chili pepper before, but I’m definitely going to try and find it! Sounds awesome. I’ve been on a huge brussels sprout kick recently, so I think I’ll have to try this recipe for sure.
Track it down….it has the best flavor!!
I made it this morning. Didn’t have an onion and used chili flakes. Cut the recipe to single serving and it was delicious!
Love how you improvised! Glad you enjoyed. 🙂
I’m on low carb so this is PERFRCT! I had shaved brussel sprouts, tossed them in a bit of bacon drippings, salt/pepper and roasted rather than pan cook because I love the crispy pieces. So good. Thinking next time might add a dusting of Parm at the end.
Yum! Perfect Elaine!
This looks so awesome – I’m sure it would make a great brunch or even brinner with a side of sourdough!
For sure Millie!