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
Scale
- 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.