Here it is. The first of many recipes on the blog featuring a poached egg. I’ve said it before, I’ll say it again: a poached egg makes everything better. Sandwiches, pasta, soups, grilled veggies, burgers, and salads are ALL improved with a perfectly poached egg placed on top. Wouldn’t you agree? Â If the name isn’t enough of a warning, I am telling you now: there will be a whole heck-of-a-lot of poached eggs as we continue here on P&P.
The flavor combination in this skillet is some next level stuff. We have caramelized onions and bacon combined with some light and airy shaved Brussels sprouts. Speaking of which – Brussels sprouts are still a thing, right? I am going to go with a ‘yes’ on that one. I don’t know about you but I have been jumping for joy over the fact that these little guys have been popping up all over restaurant menus and food blogs the last few years. Anytime a fantastically healthy veggie can be de-villanized and celebrated, it’s a win for everyone.
Prepping this Brussels Sprout Hash was a breeze. I used one of my all-time fav kitchen tools, the mandoline (check out my pickled red onion post to hear more about the lovefest I have with my trusty slicer). In less than 10 minutes I had the sprouts and onions cut and all ready to go. The next step {and arguably the best step} is getting that chopped bacon in the pan. You want these little guys nice and crispy, trust me that the bacon crunch-factor is what makes this dish amazing. Once the bacon is out of the skillet and off to the side, we will start with the onions.
If you are a little intimidated by caramelizing onions – I totally get it. I still remember the first time I tried to caramelize onions for a pot of french onion soup, it was a disaster with a capital “D”. The two keys to caramelizing success are to use a large enough pan so the onions aren’t overcrowded AND {drum roll please} lots of butter!
Now that the bacon and onions are out of the way, let’s start talking sprouts. If you are not already a huge fan of Brussels sprouts by now, this recipe will most definitely change your mind. I couldn’t keep my hands off them! There was something about a warm bowl of glazed sprouts that was so comforting – and not to mention filling! Don’t let their light and airy appearance fool you, these sprouts are not playing around.
Alright, let’s get to it.
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
people
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- 6 strips thick-cut bacon chopped
- 1 medium onion thinly sliced
- 3 Tbsp butter
- 1/4 tsp salt
- freshly ground black pepper
- 1 Tbsp apple cider vinegar
- 2 tsp sugar
- 2 Tbsp olive oil
- 2 lbs Brussels sprouts thinly sliced
- 1 cup chicken broth
- 6 large eggs poached
Ingredients
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- In a large skillet, add the chopped bacon and cook on medium heat until crisp, stirring occasionally. Remove bacon and set aside. Dispose of the remaining bacon grease and wipe down the skillet to remove any debris.
- Over medium heat, melt the butter then add the sliced onions. Season with salt and pepper. Saute until soft and golden, about 10 minutes. Add the vinegar and sugar. Stir for 2-3 minutes then remove onions from the skillet and set aside.
- Over medium-high heat add the olive oil and the sprouts. Saute until edges are slightly brown 6-8 minutes. Add the chicken broth and continue sauteing until most of the liquid evaporates, about 2 minutes. Add onions back to the skillet and combine. Top with bacon bits and serve with a poached egg.
Serves 6. Per serving: 234 calories, 16g fat, 7g saturated fat, 221mg cholesterol, 549mg sodium, 10g carbohydrates, 3g fiber, 1g sugar, 12g protein
