A morning filled with the aroma of crispy Brussels sprouts mingled with perfectly poached eggs and a sprinkle of Parmesan is nothing short of bliss. Imagine the sound of a knife slicing through the golden yolk, releasing a cascade of richness over the vibrant greens—now that’s a breakfast to wake up for!
This Brussels sprout hash with poached eggs and Parmesan has become my go-to dish for both lazy weekends and hectic weekday brunches. It’s hearty enough to fuel you through your grocery run and fancy enough to impress any surprise guests. Trust me; your taste buds are in for an exciting adventure!
Why You'll Love This Recipe
- This Brussels sprout hash offers an effortless way to brighten up your breakfast routine with minimal effort.
- The unique combination of flavors makes it a delightful treat that pleases both kids and adults alike.
- The vibrant colors and textures make your plate pop, creating a visual feast that will have everyone reaching for their phones to snap a pic.
- Perfect for brunch but versatile enough for any meal occasion—breakfast for dinner, anyone?
Ingredients for Brussels Sprout Hash with Poached Eggs and Parmesan
Here’s what you’ll need to make this delicious dish:
- Brussels Sprouts: Fresh Brussels sprouts are key here; look for bright green ones with firm leaves for the best texture.
- Olive Oil: A drizzle of quality olive oil adds flavor and helps achieve that crispy, golden finish on the sprouts.
- Eggs: Use large eggs to ensure they’re perfect for poaching; fresh eggs yield better results.
- Parmesan Cheese: Grate some fresh Parmesan; it melts beautifully and adds a salty kick that complements the dish.
- Garlic: Fresh garlic cloves give an aromatic depth to the hash; minced or thinly sliced works wonderfully.
- Salt and Pepper: Don’t forget these essentials! Season the dish well to enhance all those fabulous flavors.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Brussels Sprout Hash with Poached Eggs and Parmesan
Follow these simple steps to prepare this delicious dish:
Step 1: Prepare Your Ingredients
Start by washing and trimming your Brussels sprouts. Slice them in half or quarters depending on their size; you want them bite-sized but not too small—no one wants mushy sprouts!
Step 2: Sauté the Sprouts
In a large skillet, heat about two tablespoons of olive oil over medium heat. Once hot, add your chopped Brussels sprouts along with minced garlic. Sauté until they turn golden brown and crispy, about 8-10 minutes. Stir occasionally because no one likes burnt bits unless you’re into that sort of thing.
Step 3: Poach Those Eggs
While your sprouts are sizzling away, fill another pot with water (about halfway) and bring it to a gentle simmer over medium heat. Crack your eggs into small bowls before sliding them into the simmering water one at a time—this ensures they’re perfectly poached without any eggy chaos.
Step 4: Finish Up the Hash
Once your Brussels sprouts have reached peak crispiness, season them generously with salt and pepper. Sprinkle grated Parmesan cheese over the top while removing from heat so it melts slightly into those glorious greens.
Step 5: Plate It Up
Using a slotted spoon, carefully remove each poached egg from the water, letting excess water drip off before placing it atop your Brussels sprout hash. The moment you cut into that egg, just watch as that yolk cascades down like liquid gold.
Step 6: Serve and Enjoy
Transfer everything onto plates or simply serve family-style right from the skillet. Get ready for compliments because this dish is worthy of all praise!
Now you’re armed with everything you need to whip up this delightful Brussels sprout hash with poached eggs and Parmesan! Whether it’s a Sunday brunch or just another Tuesday evening dinner, this recipe will keep you coming back for more. Happy cooking!
You Must Know
- This delightful Brussels sprout hash with poached eggs and Parmesan isn’t just a dish; it’s a culinary adventure.
- With a mix of earthy flavors and creamy textures, it transforms breakfast into a gourmet experience that’s sure to impress your guests or simply make you smile on a lazy Sunday.
Perfecting the Cooking Process
Start by prepping all your ingredients: chop the Brussels sprouts, dice the potatoes, and grate the Parmesan. Sauté the sprouts and potatoes until golden brown while poaching the eggs simultaneously for maximum efficiency and flavor.
Add Your Touch
Feel free to customize this Brussels sprout hash! Swap out the Parmesan for feta or add some crispy bacon for extra flavor. You can even throw in some cherry tomatoes or mushrooms to elevate the dish further.
Storing & Reheating
Store any leftover Brussels sprout hash in an airtight container in the fridge for up to three days. Reheat gently in a skillet over medium heat, adding a splash of water if needed to keep it moist.
Chef's Helpful Tips
- For perfectly poached eggs, use fresh eggs—they hold together better.
- Always season your vegetables early to enhance their natural flavors.
- Finally, keep stirring your hash occasionally to avoid uneven cooking and achieve that golden-brown perfection.
Sometimes cooking feels like performing magic, especially when you create something like this Brussels sprout hash. I remember serving it at brunch once and watching my friends’ jaws drop—now that’s a win!
FAQs:
What ingredients do I need for Brussels Sprout Hash with Poached Eggs and Parmesan?
To prepare Brussels Sprout Hash with Poached Eggs and Parmesan, gather fresh Brussels sprouts, eggs, Parmesan cheese, olive oil, garlic, salt, and pepper. You might also want to include onions or bell peppers for added flavor. Fresh herbs like parsley or chives can enhance the dish’s freshness. This colorful combination creates a delightful meal that is packed with nutrients.
How long does it take to cook Brussels Sprout Hash?
Cooking Brussels Sprout Hash with Poached Eggs and Parmesan typically takes about 25 to 30 minutes. Start by sautéing the Brussels sprouts until they are tender and slightly crispy. While they cook, poach your eggs to your desired doneness. The entire process is quick and allows you to enjoy a delicious meal without spending hours in the kitchen.
Can I make this recipe vegetarian?
Yes, Brussels Sprout Hash with Poached Eggs and Parmesan is inherently vegetarian-friendly. It can easily fit into a vegetarian diet as it primarily focuses on vegetables and eggs. If you’re looking for additional protein options, consider adding beans or lentils. This versatility makes it an excellent choice for both vegetarians and non-vegetarians alike.
How should I store leftovers of Brussels Sprout Hash?
To store leftovers of Brussels Sprout Hash with Poached Eggs and Parmesan, allow the dish to cool completely before transferring it to an airtight container. Refrigerate the hash for up to three days. When reheating, use a skillet over medium heat to maintain texture and flavor. Avoid microwaving if possible, as it may make the hash soggy.
Conclusion for Brussels Sprout Hash with Poached Eggs and Parmesan:
In conclusion, Brussels Sprout Hash with Poached Eggs and Parmesan is a nutritious and flavorful dish that combines the earthiness of Brussels sprouts with the richness of poached eggs and savory cheese. It’s quick to prepare, making it perfect for breakfast or brunch. Remember to customize your hash by adding different vegetables or herbs according to your taste preferences. Enjoy this wholesome meal that’s sure to impress!
Brussels Sprout Hash with Poached Eggs and Parmesan
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Breakfast/Brunch
- Method: Sautéing
- Cuisine: American
Description
Brussels Sprout Hash with Poached Eggs and Parmesan is a delightful breakfast that combines crispy sprouts, rich eggs, and savory cheese for a quick and satisfying meal.
Ingredients
- 2 cups fresh Brussels sprouts, halved
- 2 tablespoons olive oil
- 4 large eggs
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Wash and trim the Brussels sprouts, slicing them in half or quarters as needed.
- In a large skillet, heat olive oil over medium heat. Add chopped Brussels sprouts and minced garlic, sautéing for 8-10 minutes until golden brown and crispy. Season with salt and pepper.
- While the sprouts are cooking, fill a pot with water halfway and bring it to a gentle simmer. Crack eggs into small bowls before gently sliding them into the water one at a time. Poach to your desired doneness.
- Once the Brussels sprouts are crispy, remove from heat and sprinkle with grated Parmesan cheese.
- Using a slotted spoon, carefully place each poached egg on top of the Brussels sprout hash.
- Serve immediately for a delicious meal that will impress!
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 360
- Sugar: 3g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 8g
- Protein: 16g
- Cholesterol: 370mg
Keywords: For an added twist, consider mixing in cherry tomatoes or mushrooms. To enhance flavors, use fresh herbs like parsley or chives.
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