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
Brussel Sprout hash with Bacon (optional) and Soft Poached Eggs
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 3-4
- Category: Breakfast
- Cuisine: Northwest
- 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.