Brussels Sprout Hash with Poached Eggs and Parmesan
Brussels Sprout Hash with Poached Eggs and Parmesan is a vibrant, satisfying dish that blends crispy Brussels sprouts, rich poached eggs, and savory Parmesan cheese. This delightful hash is perfect for brunch or a light dinner, offering a burst of flavor in every bite.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Brunch
- Method: Sautéing/Poaching
- Cuisine: American
Ingredients
Scale
- 1 lb Brussels sprouts, halved
- 2 tbsp extra virgin olive oil
- 3–4 cloves garlic, minced
- Salt and pepper to taste
- 4 large eggs
- ½ cup freshly grated Parmesan cheese
Instructions
- Heat olive oil in a skillet over medium heat. Add Brussels sprouts cut-side down and cook for 5-7 minutes until crispy.
- Stir in minced garlic and season with salt and pepper. Cook for another 5 minutes until golden brown.
- Meanwhile, poach eggs in simmering water with a splash of vinegar for about 3 minutes until whites are set but yolks remain runny.
- Plate the Brussels sprout hash, top with poached eggs, and sprinkle with freshly grated Parmesan.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 430
- Sugar: 2g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 20g
- Cholesterol: 370mg