Description
A delicious low-carb breakfast- Brussels sprouts and bacon hash topped with soft pillowy poached eggs. Bacon is optional. See recipe notes for alternatives!
Ingredients
Units
- 3 slices bacon ( optional- or use vegetarian "baco bits")
- 4 cups sliced Brussels 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)
Instructions
- If using bacon, crisp bacon up in a skillet, then set aside on paper towel. Wipe out pan, and re-use; heat 1 tablespoon oil over med-high heat, and add onions, stir for 2-3 minutes.
- Add sliced Brussels 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 Brussels sprouts, stirring to incorporate. Keep on very low heat while making eggs.
- Poach ( or fry) eggs to desired doneness. 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.
Notes
Bacon alternatives: Try turkey bacon, or our vegan bacon!
Nutrition
- Serving Size: one cup with out eggs
- Calories: 172
- Sugar: 3.4 g
- Sodium: 409 mg
- Fat: 11.5 g
- Saturated Fat: 3.8 g
- Carbohydrates: 11.9 g
- Fiber: 4.7 g
- Protein: 7.6 g
- Cholesterol: 18.5 mg