I love poached eggs. I am constantly on the look out for a new bed for these lovelies to be served with. The latest one is brussels sprouts. I used to hate this veggie. Mostly, because it was served frozen, then boiled… and yuck! Fresh ones have much potential. They are like baby cabbages!
This recipe is fast for a weeknight dinner. It is also good for a Whole 30 or 21 Day Sugar Detox, if you use compliant bacon without added sugar.
Brussels Sprouts Hash with Poached Eggs – Makes two very large servings
- 1 lb of brussels sprouts
- 8 slices of bacon, sliced horizontally into thin strips
- salt and pepper to taste
- 1T of apple cider vinegar
- 4 poached eggs
Gather your brussels sprouts
Put them through a food processor to slice thinly.
Chop your bacon and put into a pan. I used molasses and black pepper bacon. You could use whatever type you want. Add pepper if you are using plain bacon.
Cook the bacon until it is nearly cooked through and you have a nice bit of bacon fat to cook the greens in.
Add the brussels sprouts to the bacon and cook for 5-10 minutes until they are wilted. I err on the shorter side for cooking times because I like my veggies crunchy. Add in a tablespoon of apple cider vinegar and salt and pepper.
Top with a poached egg. Are there many savoury dishes that don’t taste better with the addition of a poached egg? Didn’t think so.