Brussel Sprout Hash w/ Soft Poached Eggs and Aleppo Chili Pepper
Brussel Sprout hash with Soft Poached Eggs and optional bacon crumbles, topped with aleppo chili flakes.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 3-4
- Category: Breakfast
- Method: stovetop
- Cuisine: Northwest
Ingredients
- 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)
Instructions
- 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.
Nutrition
- Calories: 455
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