Brussels Sprouts Breakfast Hash with Eggs

A recipe to change Brussels into breakfast: Brussels sprouts with bacon, chopped as a hash and topped with eggs.
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2012: The Year of the Egg.

I like the idea of a one-skillet meal, but we don’t often have leftover potatoes. In a year, I’m going to guess that we average a good 20 pounds of potatoes for the six of us, which isn’t really much at all. That breaks down into something like one large batch of potato leek soup, colcannon twice, and some baked variety two to three times. It doesn’t make for a lot of good opportunities to pull out a bubble & squeak, a pyttipanne, or a stamppot.

Observation: Leftovers chopped together, fried in a skillet, and topped with an egg tend to have fun names.

It seems that all of my brain has been convoluted with thoughts of egg dishes as of late. There was the biscuits and gravy, which I shared, but we haven’t even scratched the surface. I wanted to make a frisée salad, but only if I could rest a poached egg on top. A bowl of polenta with kale received similar treatment. I made a pot of basil linguini the other night, only to turn it into a carbonara, plopping two eggs down into the middle of it.

So, Brussels it was for the dish. A Brussels breakfast complete with bacon and eggs. I won’t complain when I can get the kids to down a plate of vegetables before they even head out to the school bus.

The green of St. Patrick’s Day is not lost on me, and tomorrow we’re headed to a proper Irish breakfast bash hosted by friends to start the day off right. With our bellies stuffed full, it’s off to the parade. Have a wonderful weekend!

12 ounces Brussels sprouts
2 ounces thick-sliced bacon or pancetta
2 cloves garlic, minced
2 shallots, minced
1 1/2 tablespoons apple cider vinegar
1 tablespoon butter
3 large eggs
kosher salt
cracked black pepper

Thinly slice Brussels sprouts. Set aside. In a medium to large skillet over medium heat, cook bacon or pancetta until crisp. Remove from pan.

To the bacon grease add the garlic and shallots and cook for 30 seconds before adding in the Brussels sprouts. Stir in the apple cider vinegar. Sauté for 5 minutes until sprouts are tender. Add the bacon back in, and stir to combine and cook until sprouts start to brown on the edges, another 3-5 minutes.

Create a slight well in the center of the pan. Add the butter if desired. Crack the eggs directly in the center and cook until the eggs are cooked through as desired. Remove from heat and serve immediately.


Makes 3 servings.
Copyright © Food for My Family.

Comments

  1. This looks like a perfect breakfast (or any meal really!) so yummy

  2. Oh goodness gracious, I’m IN LOVE.

  3. Lovely, I love a good drippy egg on just about anything :)

  4. LOVE this! I’ve made it with spinach, leeks, and pea tendrils (sorry, that was what I had) and it’s amazing. Love it. You inspire me.

  5. Cindy @ Once Upon a Loaf says:

    Ok, I officially no longer detest brussels sprouts. This looks great! Must try. The coffee looks amazing, as well! ;)

  6. Yes, lets make this the year of the egg, I’m all for that!

  7. Great recipe… you are so creative!

  8. I could eat this every other day, for sure! Yum!

  9. Nice recipe – thanks for sharing this. This is what I would call the perfect breakfast!

    Linda

  10. This is such a beautiful dish, Shaina! “Thinly sliced” is the way I like my Brussels sprouts and I can’t think of anything better than topping them with a poached egg.

  11. “The year of the egg” – I can dig it. I tend to feel an egg makes everything better.

  12. Do you know how much I adore Brussels sprouts? Like I’m obsessed with them! This looks absolutely magnificent!

  13. We eat lots and lots of eggs, love the hash, sounds filling and so delicious!

  14. Gorgeous! This sounds so good, Shaina.

  15. Honestly, this has me a little giddy with excitement. :)

  16. Lovely way to have brussels sprouts for breakfast!

  17. I love Brussels sprouts and this hash sounds so good and satisfying. a great start to the day

  18. Love the sprouts in there!

  19. Love that top shot! Lovely. And this is my kind of breakfast. I love everything in here! Yum!

  20. Gorgeous and oh, so delicious!

  21. Why oh why don’t I like brussels sprouts? This looks so amazing, but then anything with an egg on top converts me. And all in one pot/pan? What a bonus. Gorgeous.

  22. Stephanie P says:

    Made this for dinner. My father in law who hates everything stayed to try it and he couldn’t stop eating it. This was so yummy. It will become a regular on our menu!

  23. I love Brussels sprouts! I have only just started eating them but I think they are so delicious and they would give the normal egg breakfast a good kick. I am going to have to try this recipe! I just found another recipe in a magazine with Brussels sprouts that I can’t wait to try either! Thanks for the breakfast idea! :)

  24. Such a great idea, Shaina. I could see this being equally good for dinner with a glass of white. Yum!

  25. That is such a good idea! For breakfast!? Love it!

  26. This recipe sounds great and I will definitely be making it. Just curious though, what is the purpose of the apple cider vinegar?

  27. Great idea. I’m becoming a huge fan of brussels sprouts, and I guess I needed permission to do something like this since I’d never really thought about breakfast brussels. Thanks!

  28. Great idea for quick breakfast. Thanks for sharing. Regards from poland:)

  29. Awesome idea!!!! I will definitely be making it for quick breakfast. Many thanks for sharing.

  30. Wow! I can hardly wait for the sprouts to be ready in the garden. Glad I found this on pinterest.

  31. I just made this for breakfast and I can not tell you how awesome it is.. I added some crispy potato and white onion to the garlic at the beginning and I used turkey bacon instead of bacon and rice vinegar instead of apple cider vinegar. It is to die for!! I am pregnant and I was craving brussels sprouts!! Thank you!!

  32. I made this for breakfast this morning – yum! My boyfriend didn’t care for it, so more for me! The only tricky part was getting that egg to cook through without flipping (should’ve added a lid but I was too impatient for that!) Pretty darn easy and great flavor!

  33. Yes. You and I are so on the same page *though my version would omit the bacon*. This, in my book, is listed right next to morning comfort food. Mmm.

  34. Made this last night for dinner. I’d forgotten to take meat out of the freezer, so we had only eggs and sausage (no bacon) and tons of brussel sprouts. It was so delicious. The sausage gave it a great flavor. Thanks for the recipe!

  35. This is a perfect breakfast!

  36. Was looking for a quick bite with brussels sprouts before I went to exercise class…so glad I found your blog, this was tasty and light, perfect healthy choice for Spring! Thanks!

Trackbacks

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  18. […] The great thing about this recipe is that even though we associate a hash with breakfast, I use this recipe as a side. It combines my love of brussels sprouts with the creaminess of egg yolk into perfection. This recipe originally called for bacon or pancetta but I am not a huge fan of either so I left it out and it was just as yummy. If you like bacon as much as most people, here is the original recipe: http://foodformyfamily.com/recipes/brussels-sprouts-bacon-breakfast-hash […]

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