Description
Brussels Sprout Hash with Poached Eggs and Parmesan is a comforting, flavor-packed dish perfect for any meal of the day. Crispy Brussels sprouts unite with creamy poached eggs and rich, nutty Parmesan to create a culinary delight that warms both heart and soul. Ideal for brunch gatherings or as a special treat for yourself, this easy-to-make hash is sure to impress with its vibrant colors and incredible flavors.
Ingredients
Scale
- 2 cups Brussels sprouts, halved
- 2 large eggs
- 1/4 cup fresh Parmesan cheese, grated
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- In a skillet, heat olive oil over medium heat. Add halved Brussels sprouts cut side down and sauté until golden brown (about 5-7 minutes). During the last minute, add minced garlic.
- Season with salt and pepper, tossing well to combine.
- In a separate pot, bring water to a gentle simmer and poach the eggs for about 3-4 minutes until whites are set but yolks remain runny.
- Plate the Brussels sprout hash, top with poached eggs, and sprinkle freshly grated Parmesan over each serving.
- Serve immediately while warm.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 186mg