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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.


Units Scale
  • 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
  • 48 eggs, poached ( or fried)
  • finishing salt
  • fresh cracked pepper
  • Pinch Aleppo pepper ( or chili flakes)


  1. 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.
  2. 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.
  3. 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).
  4. Serve immediately.


  • Calories: 455

Keywords: brussel sprouts hash, eggs with brussel sprouts, brussel sprout hash recipes